It's time for some cupcakes at Bake-Along #83. Zoe has selected Devil's Food Cupcakes with Chocolate Frosting from Bon Appetit Desserts Cookbook, to bake together with Lena and myself, and anyone who wishes to bake-along with us.
Easy and simple to make, and yummy to eat! I made the full recipe and uses the standard muffin pan which yield 11 cupcakes. I've reduced both the sugars (brown and caster), and the cupcakes turned out to be just right for us, though it might not be sweet enough for some. With the chocolate frosting on the cupcakes, the sweetness balances out nicely.
As for the frosting, mine turned out a little thick. First thing is, I do not have any sour cream on hand, forgotten to buy! There's no more yoghurt, so I have used two tablespoons of milk instead. The chocolates, heavy cream and butter are stirred over a saucepan of simmering water until melted and smooth, remove from heat, then the vanilla extract, sour cream and icing sugar are stirred in until well blended. I have however did not read the instructions properly, and simply mixed everything to together. Ooops!! Because I've used only 2 tablespoons of milk instead of 1/2 cup of sour cream, the frosting appears to be quite thick and I could use it immediately to spread over the cupcakes. And I've used only 2 tablespoons of icing sugar. As for the chocolate, I did not weigh them, simply break some pieces into the bowl. I was lazy to use the piping noozle (lazy to wash!), so I've just spread the frosting over the cupcakes using a small offset spatula.
I thought that my frosting was too fudgy and thick, but then both my kids love the frosting, there's even a request from my daughter to make the same frosting for her birthday cake.
This cupcake is really nice. The cake is soft, airy, moist and chocolaty, made even yummier with the fudgy thick chocolate frosting.
** my changes listed in blue.
(adapted from "Bon Appetit Desserts Cookbook", Barbara Fairchild)
1/2 cup natural unsweetened cocoa powder
2 ounces high quality milk chocolate (such as Lindt or Perugina), chopped
1/2 cup boiling water
1/2 cup buttermilk
1 cup cake flour
3/4 tsp baking soda
1/2 tsp salt
2/3 cup (packed) dark brown sugar (1/3 cup)
1/2 cup canola oil
1/2 cup sugar (1/3 cup)
2 large eggs
1 tsp vanilla extract
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
2 ounces high quality milk chocolate (such Lindt or Perugina), chopped
2 tbsp heavy whipping cream
2 tbsp (1/4 stick) unsalted butter
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup powdered sugar
CUPCAKES: Preheat oven to 350°F. Line 16 standard (1/3-cup) muffin cups with paper liners. Combine cocoa powder and chocolate in medium bowl. Pour 1/2 cup boiling water over; whisk until smooth. Whisk in buttermilk.
Whisk flour, baking soda, and salt in another medium bowl to blend Using electric mixer, beat brown sugar, oil, 1/2 cup sugar, eggs, and vanilla in large bowl until light and creamy, about 2 mins. Beat in flour mixture, alternating with chocolate mixture in 2 additions. Divide batter among paper liners.
Bake until tester inserted into center comes out with some crumbs attached, about 18 mins. Cool in pans on cooling rack 10 mins. Transfer cupcakes to rack and cool completely.
FROSTING: Stir both chocolates, cream, and butter in medium bowl over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in sour cream and vanilla, then powdered sugar. Let stand until thick enough to spread, about 10 mins.
DO AHEAD: Can be made 3 days ahead. Store frosted cupcakes airtight at room temperature.
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