What is a devil's food cupcake if you ask me? Hmm..a chocolate cupcake. So is the same as a normal chocolate cupcake? Almost..hehe..i cant really distinguish the difference between a devils food cake or cupcake and a chocolate cake and no idea why they are named devil's food cake. From what i read, traditionally , it usually comes with a rich chocolate frosting.
...and if being compared to the angel food cake, this is probably just the very opposite. While the angel food cake is light and airy, this devil cake is rich. One is white and the other is black..i mean dark. The former will make you eat with less guilt while this devil cake will give you all the unwanted calories. That is also why some people call them Heaven and Hell cake.
Ok, so it is a chocolate cupcake ..and this recipe will give you good chocolate cupcakes. They are chocolatey, they are moist . I also ate them straight from the fridge next day , still incredibly moist.
It has been quite long ago when Joyce, Zoe and myself made cupcakes together. On our next bake along on the Aug06, 2015, we will be making cupcake again, Hokkaido Cupcakes will be our theme. We know hokkaido cupcakes has been a while on the internet here and perhaps you have your favourite choice of flavour or a new flavour or variation, share with us.
Recipe ( from the book Bon Appetit )
makes 8 cupcakes
1/4cup natural unsweetened cocoa powder
1 oz high quality milk chocolate ( such as Lindt ) chopped
1/4 cup boiling water
1/4 cup buttermilk
65 gm cake flour
1/2tsp baking soda
1/3 cup dark brown sugar
1/4 cup canola oil
1/4 cup sugar
1 large egg
1/2 tsp vanilla extract ( skipped )
Preheat oven to 177C and line muffin cup with paper liners. Combine cocoa powder and milk chocolate together and pour boiing water over it and whisk till smooth. Whisk in the buttermilk.
In a separate bowl, mix cake flour, baking soda, salt together. Set aside. Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions. Scoop batter evenly among paper liners. Bake for about 18mins or until tester inserted comes out clean. Let cupcakes cool in pan and clet cool completely before frosting it.
2 oz bittersweet or semisweet chocolate ( do not exceed 61% cacao) ,chopped
1 oz milk chocolate, chopped
1 tbsp whipping cream
15gm/ 1 tbsp butter
1/4 cup sour cream
1/2 tsp vanilla extract
1/8 cup icing sugar
Stir both chocolate, cream and butter in medium bowl over simmering water until melted and smooth. Remove from water and whisk in sour cream and vanilla, then icing sugar. Let stand until thick to spread or put in the fridge to fasten the process .