Nothing beats a chocolate cupcake. I have been doing some experimenting lately with my cupcakes, but for these I wanted to keep it simple.
I made a Devil’s Food Cupcake as my base and at first I thought it was going to be a bit of a dud recipe as it was very runny, but it did set into being a moist cupcake, that wasn’t overly rich in chocolate flavour. Which is a good thing when you are pairing it with chocolate icing as well!
The icing was, well, to die for! I am loving making proper buttercream icing, it is so thick and fluffy and while it takes a while to get it right, it is so worth it! Because of the amount of butter in it, the chocolate buttercream has this great mixture of sweet with a touch of salt. It keeps it from being too much and makes it a palatable cupcake for everyone – including us die hard chocolate lovers. The boy even liked these! He doesn’t even really like chocolate but I swear I had to practically wrestle these from him, he said it was because it wasn’t an overly sweet chocolate cupcake but was nice and moist.
So, these come highly recommended from both a chocolate lover and a chocolate hater. 🙂
Devils food cupcakes
From Cupcakes by Shelly Kaldunski
1 cup all purpose flour
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup firmly packed brown sugar
4 tbsp unsalted butter
1 large egg at room temperature
1 tsp vanilla extract
½ cup lukewarm water
¼ cup buttermilk
Position rack in the middle of the oven and preheat to 175C. Line a standard 12 cup muffin pan with paper or foil liners
Sift together the flour, cocoa, baking soda and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed until no traces of flour remain, about 30 seconds. Do not overbeat
Divide the batter evenly amongst the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the centre of the cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer cupcakes to the wire rack and let cool completely, about an hour.
3 large egg whites, at room temperature
¾ cup sugar
1 cup unsalted butter, cut into pieces, at room temperature.
2 tbsp cocoa powder
4 oz semisweet chocolate
In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160F on an instant read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature and holds stiff peaks, about 6 minutes.
With the mixture on medium-low speed, add the salt and butter a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after the butter is added, continue to beat on high speed until it is smooth and creamy.
Melt the chocolate and whisk the cocoa powder in. Cool slightly, before adding the flavouring into the frosting mixture and beat until combined.