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Cupcakes: Devil's Food Cupcakes

Source of Recipe


From "Sweet Gratitude" by Judith Sutton



List of Ingredients



• 1¾ cups unbleached all-purpose flour
  
• ¼ cup plus 2 Tbsp unsweetened cocoa powder, sifted
  
• 1½ tsp baking soda
  
• ¼ tsp salt
  
• 10 Tbsp (1¼ sticks) unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• ½ cup packed light brown sugar
  
• 2 large eggs
  
• 1½ tsp pure vanilla extract
  
• 1-1/3 cups buttermilk
  
• .
  
• -- Chocolate Frosting --
  
• 4 ounces semisweet, bittersweet or milk chocolate, coarsely chopped
  
• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 2½ cups confectioners' sugar
  
• ¼ cup plus 2 Tbsp whole milk
  
• 1½ tsp pure vanilla extract
  






Instructions



1. Put a rack in the middle of the oven and preheat the oven to 350° F. Line 22 muffin cups with foil or paper cupcake liners.
   
   
2. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl, beat the butter and sugars with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in the flour in three additions, alternating with the buttermilk in two additions and beating just until incorporated.
   
   
3. Spoon the batter into the muffin cups, filling each one about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
   
   
4. To make the Chocolate Frosting:
   Melt the chocolate in a metal bowl set over a saucepan of hot, not simmering, water (or melt in the top of a double boiler), stirring until smooth. Remove the pan from the heat and let cool. In a large bowl, beat the butter until creamy, about 30 seconds. Gradually beat in 1 cup of the confectioners' sugar. Beat in ¼ cup of the milk and the vanilla. Beat in the chocolate. Gradually beat in the remaining 1½ cups confectioners' sugar and continue to beat until the frosting reaches a spreadable consistency, adding up to 2 tablespoons more milk, if necessary.
   
   
5. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container for up to 2 days.)
   
   Makes 22 cupcakes.
   
   






Final Comments


A variation is Fluffy White Frosting:
Omit the chocolate in the Chocolate Frosting. Reduce the milk to 3 to 5 tablespoons, and the vanilla to 1 teaspoon. Proceed as directed.