Devil¶s Food cupcakes Cupcake ingredients 140g good quality dark chocolate, melted 2 cups cake flour (though

it works perfectly well with plain / all-purpose flour as well) 1/2 tsp salt 1 1/2 cups buttermilk 1/4 cup cocoa powder 2 1/2 tsp baking soda / bicarb soda 4 large eggs 1 tsp pure vanilla extract 120g unsalted butter, diced and at room temperature 360g caster sugar OPTIONAL: 1/2 cup caster sugar 1/2 cup water Cream filling ingredients 1 cup double cream (45% fat) 1/2 vanilla pod or 1 tsp pure vanilla extract 2 tbsp caster sugar 1. Preheat the oven to 180 degrees C, then put the chocolate, vanilla, cocoa powder and buttermilk in a heatproof jug and mix together over a bain-marie till the chocolate is completely melted and incorporated.

2. Cream together the butter and sugar, then add the eggs one at a time, making sure you beat well after each addition.

3. Once the mixture is fluffy and pale golden, beat in the buttermilk mixture and the flour till everything has been evenly mixed in and the mixture as the texture of barely whipped cream (the mixture should be light, thick and liquid without being completely watery)

4. Fill your cupcake cases 1/3 full (the mixture will approximately double in size after baking), and bake for 15 minutes or till a wooden skewer inserted into the middle comes out with moist (but not wet) crumbs). OPTIONAL: To keep the cupcakes wonderfully moist and extend their life by a few days, boil the 1/2 cup of water and 1/2 cup of sugar together till the sugar has completely dissolved, then boil for another 2-3 minutes. Brush it over the top of the cupcakes as soon as they are out of the oven so the liquid is completely absorbed by the cupcakes. This is also a great way of rescuing overbaked cupcakes ± though if they¶re overbaked, I¶d recommend brushing them with sugar syrup twice to ensure the cupcakes take in the moisture they need.

you can either top them with chocolate ganache or this lovely chocolate buttercream! To make the chocolate buttercream: Chocolate buttercream ingredients 250g unsalted butter. I found that 6 cups of icing sugar was enough for me.5. To make the filling. then fill a piping bag with a filling tip (such as Wilton #230). and should only be filled the day they will be served. and make sure that you beat the icing at high speed for 5 minutes after each addition. . diced and at room temperature 60g dark chocolate. then mix it together with the cocoa powder and milk till it forms a smooth paste. beat the cream with the vanilla and sugar till you have soft peaks. melted 3 tbsp cocoa powder 6 tbsp milk 6-8 cups icing sugar / icing mixture (depends on how stiff you like your icing) Melt the chocolate till smooth. The cupcakes can be kept in an airtight container for 3-4 days unfilled. 1 cup at a time. Beat the butter till light and fluffy. but you can add another 2 cups if you want your icing a bit thicker and stiffer. You¶ll feel the pressure push against the piping tip as you go and make sure you don¶t attempt to overfill in case the top of the cupcake explodes with cream! Once the cupcakes are filled. 6. push the tip right to the bottom of the cupcake and slowly fill the cupcake while pulling the tip up. Add the icing sugar. then add the chocolate paste and 2 cups of icing sugar and beat at high speed till it is well mixed in and fluffy again.

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