recipe: Devil’s Food Cake Cupcake

Posted on Sep 14 2013 - 3:30pm by The Wife

Since we made the blog official ( well after the creation of our FB page) I have always wanted to make cupcakes. Who does not love them? They are so pretty and just the right ‘bite-size’ dessert. The only reason I don’t bake them enough is because it difficult to transport them and well the Husband prefers cake to cupcake..don’t ask me why. When I found out that we were invited to a small dinner, I knew it was time to bake this Moist and Chocolaty cupcakes!Chocolate cupcake recipe I have baked many things, but I think this is one of the BEST chocolate cake recipe I have used! The original recipe from Food.com is actually a cake recipe. But I manage to bake 12 cupcakes from the batter.

The good thing about this recipe is that it is really really easy and  not too sweet. The only thing when making the frosting is patients! Ever wondered how to make buttercream frosting light in colour? Its just time. Simple whisk the butter till they are pale! In this recipe its white also because of the milk mixtures AND for some reason the cupcakes look black in the pictures. Well anyways I got this tip from watching Foodtube ;)

Chocolate cupcake recipe

Cake

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3/8 cup unsweetened cocoa powder
1 cup sugar
1/2 cup vegetable oil
1/2 cup hot coffee
1/2 cup milk
1 large eggs
1/2 teaspoon vanilla

Frosting

1/2 cup milk
2 1/2 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla

Preheat oven to 160°C.

In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.

Pour cupcake pan for about 15-20 degrees. Cool in pans for about 15 minutes and then cool completely on racks.

While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.

In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy!

Tip: The cupcakes taste better chilled actually. I find that when you eat the cupcakes immediately after baking, while it is soft, almost marshmallow soft, the flavours seem to come out after its chilled in the fridge. 

Chocolate cupcake recipe

  • sounds delish!

  • How to cook food people will actually want to eat?