Chocolate cupcakes with cream cheese frosting

Ingredients:

Cupcakes

• 140 g unsalted butter at room temperature, cut into small pieces
• 1/4 cup cocoa powder
• 90 g unsweetened chocolate (97% cocoa), finely chopped
• 2/3 cup boiling water
• 1 and 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup premium flour
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 0.5 cups toasted chopped walnuts + extra for sprinkling

Glaze

• 1 package (220 g) of cream cheese at room temperature
• 110 g unsalted butter, room temperature
• 2 tsp vanilla extract
• 1 teaspoon lemon juice
• 4 cups powdered sugar

Preparation:

1. Preheat oven to 175°C and line a standard 12-cup muffin tin with paper cups.
2. Place the butter, cocoa powder, and chocolate in a large bowl. Pour boiling water over them and let stand for 5 minutes. Whisk until smooth, then add the sugar, vanilla extract, and eggs. Stir in the flour, baking powder, salt, and baking soda. Fold in the walnuts. Divide the batter among the prepared muffin tins, filling them about three-quarters of the way.
3. Bake until a toothpick inserted into the center comes out with moist crumbs, 22-24 minutes. Let the cupcakes cool in the pan for 5 minutes, then turn them out onto a wire rack and let them cool completely.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Glaze:
   
   In a large bowl, beat the cream cheese and butter with a mixer on medium-high speed until fluffy, about 2 minutes. Add the vanilla extract and lemon juice. Reduce the mixer speed to low and gradually beat in the powdered sugar. Beat until completely incorporated. Pipe the frosting onto the tops of the cupcakes and sprinkle with chopped walnuts.