So these were delicious, if not quite as expected. I’ve made these before and went for the double chocolate experience this time. I skipped most of the pictures for this one since I’ve done it previously.
The cake and frosting recipe are included in Good Housekeeping Chocolate!: Favorite Recipes for Cakes, Cookies, Pies, Puddings & Other Sublime Desserts which is available on Amazon.com and Amazon.ca and one day I swear I’m going to test every frosting recipe inside.
As usual, go big or go home. I used Callebaut Belgian chocolate for this.
Time required: 2 hours
Yields: hopefully 24 cupcakes
Cost per cupcake: $2.16
Total cost if you have none of the ingredients: $42-$52 depending on the quality of vanilla extract and the chocolate
Special kitchen implements I used:
- KitchenAid mixer
- incorrectly sized-muffin tin! (don’t do this)
- 2 C flour
- 1 C unsweetened cocoa
- 1½ TSP baking soda
- ½ TSP salt
- ½ C unsalted butter (one stick), room temp
- 1 C golden brown sugar, packed
- 1 C granulated white sugar
- 3 eggs, room temp
- 1½ TSP vanilla extract
- 1½ C buttermilk (or add 1 TBSP of vinegar to regular milk, stir and let sit)
- 2 C icing sugar
- 1 C butter, softened (2 sticks)
- 3 TBSP milk
- 1 tsp pure vanilla
- 6 ounces semi-sweet Belgian chocolate, chopped
1. Pre-heat oven to 177°C / 350°F. Place cupcake liners in trays.
2. In a medium bowl combine: flour, cocoa, baking soda, and salt. Set aside.
3. In a mixing bowl at low speed, beat: butter, brown sugar, and white sugar, until blended. Increase speed to high: beat 5 min until it’s light and fluffy.
4. Reduce speed to medium and add the eggs one at a time.
5. Beat in vanilla.
6. Add the dry mixture and buttermilk alternating like so: half of the flour, all the buttermilk, and the rest of the flour. After each addition beat until just combined. Scrape the sides a few times and make sure the batter is smooth.
7. Bake about 18 minutes for full-size cupcakes or 14-15 min for minis. A toothpick inserted should come out clean.
UGH WHY!! Not again. What the hell is this? This is what happens when you use a small muffin tin instead of the right size pan. Ugh.
8. Let cupcakes cool in pan one minute before removing from pan and placing on rack. Cool before frosting. Judiciously select which ones to use in final photo.
1. On low heat melt the chopped chocolate, stirring occasionally, then set aside to cool 5 min.
2. Beat together until smooth: icing sugar, butter, milk, vanilla.
3. Add chocolate and keep beating until well-combined. Beat on High about 2 min.
Scrape down the bowl every 30 seconds.
It lightens up quite a bit.
I love this devil’s food recipe, it’s delicious. There are lots of ways to frost it and this is my first go at chocolate buttercream. It tasted great. I was surprised how soft this frosting was, it’s not runny, but it’s not suitable for piping. It is delicious however.
I’m not sure what happened to my cupcake pans, must have misplaced them in the move. This muffin tin is too shallow. I was conscious of not over-filling them and they still went kaboom.
I’ve been toying with the idea of reverse-engineering a Joe Louis for awhile and this frosting consistency has convinced me I can do it. Stay tuned.
Type O Negative – Love You to Death