Devil's Food Cupcakes

So, I have a confession....CHOCOLATE IS MY OBSESSION!

Therefore in celebration, I decided to bake these delights :)

 Devil's food cupcakes! (Less calories & guilt but still enough to satisfy any chocolate obsession trust me!)

 Devil's food cake is extremely different from regular chocolate cake. It is known for its rich, moist taste, and opposed to regular chocolate cake uses cocoa powder.

 The dark mahogany color of the finished cake contributes to its given name: "Devil's food" = dark and devilishly delicious! ;)

Sour cream is a key ingredient to these cupcakes because it makes them extremely moist and flavorful.

                                 Things are about to get delicious :)

                                              So get ready

As for the frosting, I chose chocolate ganache, a smooth mixture of chocolate and cream- delectable! 

 So chocolate lovers: Enjoy to your heart's content

<3

Here's the recipe:

Cupcakes:

1/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons of coarse salt

1 1/2 cups unsalted butter

 (3 sticks)

2 1/4 cups sugar

4 large eggs

1 tablespoon + 1 teaspoon pure vanilla extract

1 cup sour cream

1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl whisk together flour, baking powder, baking soda and salt.

2. Melt butter and sugar in a saucepan over medium-low heat, stirring to combine. remove from heat, and pour into mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled (4-5 min) Add eggs one at a time beating until each is incorporated and scraping down sides of the bowl as necessary. Add vanilla, then cocoa mixture & beat until combined. Reduce speed to low. Add flour mixture in two batches alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among the cups, filling each three quarters full. Bake about 20 min. Transfer cupcakes to a wire rack. They can be stored overnight at room temp. or frozen up tot 2 months.

& for the frosting:

1 pound good quality chocolate

2 1/3 cups heavy cream

1/4 cup corn syrup

1. Place chocolate in heat proof bowl. Bring corn syrup and cream to a simmer over medium-high heat. Pour mixture over chocolate & let stand without stirring until the chocolate begins to melt.

2. Beginning near the center and working outward stir melted chocolate into cream until smooth.

3. Refrigerate stirring every 5 min. just as frosting begins to hold its shape. Then use immediately.

The End :)

Print This Post