A rich, moist buttermilk chocolate cake is paired with a silky bittersweet chocolate Swiss meringue buttercream and filled with an easy homemade lemon curd in these fabulously addictive Double Chocolate Lemon Surprise Cupcakes!
The Chocolate SMB is creamy and smooth with a delicate chocolate flavor. Unlike the American Buttercream, this frosting isn’t overly sweet – a perfect pairing with this intense chocolate cake! The tart lemon curd surprise in the middle elevates these cupcakes above the quotidian!
Of course, this double chocolate cupcake could stand alone with no filling and a chocolate ganache or caramel filling is never remiss, but the slightly tart lemon curd tantalizes the tastebuds!
I was experimenting with how buttermilk vs sour cream tasted in chocolate cake, but I loved both so much that I had to use them both. The sour cream variety was a bit lighter and more springy, while these buttermilk chocolate cupcakes are a bit denser and more like pound cake. I love pound cake.
The cake almost seems to melt in your mouth while the chocolate flavor intensifies.
Because of the SMB debacle, during which I learned the hard way what not to do with SMB, these poor little cupcakes sat, un-iced, for 3 days. So, if you would indulge me please, imagine these cupcakes in their original glory! They were even more moist with a small, delicate crumb. I was amazed with how well they stood the test of time in the dry air! Even on day three they were delicious!