Thursday, July 23, 2015

Devil's Food Cupcakes with Chocolate Frosting : Bake-Along #83

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.
Devil's Food Cupcake with Chocolate Frosting
(adapted from "Bon Appetit Desserts Cookbook", Barbara Fairchild)
Makes 16
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.


Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Theme : Hokkaido Chiffon Cupcakes", . Please do join us, and  link your post to our linky which will open from 6th August till 15th August. Everyone is welcome to join us! Only current post please.


A friendly reminder when linking to our linky :
1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (JoyceLena or Zoe)
2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

and I'm sharing this post with :
Cook-Your-Books #25 @ kitchen flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Hi Joyce,

    Wow... you really cut a lot of sugar in your bakes. I didn't cut the amount the sugar at all and I think the sweetness are just ok! Maybe the chocolate that we used will make the difference...

    Opsie that you forgot to buy sour cream... but nice that your frosting turned out to be the way that your family like.


  2. I love how chocolatey this cucpakes turned out, had to make another frosting as I didn't have sour cream on hand too. I made only half the recipe and I got 10 cupcakes too... means your cupcake must be quite big!

  3. Joyce, I am caving in to temptation! I saw Lena's, Zoe's and now yours! Your Devil Food Cupcake looks so moist and so, so chocolaty. I can sapu 4 or 5 at one go hee..hee...

  4. I see fudgy thick chocolate frosting ... must be very yummy since your girl made request for her birthday cake :D

  5. Joyce!! These look beautiful and delicious!! xo

  6. hi joyce, my icing comes out a little runny for piping so it spent a little while in the fridge before piping but good enough for spreading with spatula. The bets thing is they are so moist and soft and i also like they hv a flat surface after baking!

  7. Hey Joyce, I have nominated your blog for 2015 versatile blogger award. Pls click on my post at to follow up on this 😉

  8. Hi Joyce, they're irresistible, aren't they? Think they're perfectly named:-)