Thursday, March 3, 2011

Devil's Food Cupcakes

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It has been a crazy week so far! Got some dental work done. So not fun! My jaw hurts so bad right now & worst of all - it hurts when I eat! That's the worst thing that I can happen to someone who has just started a food blog! :)

I have been visiting a lot of food blogs & man, there are some awesome ones out there! I never realized! Inspirational work! I am raring to get some baking done!

I am now officially a Daring Baker! Yay! I just got this month's recipe & am so looking forward to get cracking on that! Will have my post ready for the 27th of March!

Couldn't get much baking/cooking done because of my hectic work schedule this week! So I thought I'd share my chocolate cupcake recipe.

I made cupcakes for church for my baby girl's first birthday. I made 45 vanilla & 45 chocolate cupcakes. For the basic vanilla cupcake recipe, see my Lime Curd Cupcakes recipe. I used the same Vanilla Cupcake recipe with a classic butter cream frosting.

So, here is my chocolate cupcake recipe.

Devil's Food Cupcakes 
Adapted from the Joy of Cooking cookbook, 
2 cups sifted cake flour
1 1/4 tsp baking soda
1/2 teaspoon salt
2 cups sugar
1 cup plain yogurt
3/4 cup cocoa powder
1 tsp vanilla
1/2 cup unsalted butter
3 eggs
1 cup chocolate chips

1. Preheat oven to 350°F. Place paper/foil liners in your cupcake tray.
2. Whisk together in small bowl: cake flour, baking soda, and salt.
3. Whisk together in a separate bowl: 1 cup of sugar, buttermilk or yogurt, cocoa powder, and vanilla.
4. Beat butter in large bowl until creamy; about 30 seconds. Gradually add the other cup of sugar and beat
on high speed until light and fluffy, about 3 to 5 minutes.
5. Beat in eggs, one at a time.
6. On low speed, add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts,
beating until smooth and scraping the sides of the bowl with a spatula as necessary. Make sure finish with the flour mixture.
7. Fold in the chocolate chips.

8. Fill cupcake liners 3/4 full.
9. Bake for 20-25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
10. Let cool in the tin for 5 minutes before leaving to cool completely on cooling rack.

 Frost with a classic chocolate butter cream, like I have done here, or for a more decadent cupcake, frost with a Chocolate Ganache. This is the chocolate butter cream frosting recipe I use. Will post my Chocolate Ganache Frosting recipe in a later post.

After making all those cupcakes, I used to the leftover batter to make a small round cake. At about 1 a.m., I decided I would turn the round cake into an Elmo cake. My daughter LOVES Elmo and she loved this cake. I know my Elmo doesn't look all that great with his wonky grin, but it gave my baby girl the giggles & that makes it good enough! :)
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Renee said...

Ahhh, another cupcake lover!! I've never tried making any with yogurt, but I'm going to give it a try since I keep seeing others doing it. I love your star-tip decorating. Those white ones above look so pretty. Thank you for stopping by my blog as well--I'll try to visit yours regularly :D

briarrose said...

Yum.....beautiful array of goodies. The cupcakes look so tasty and the Elmo cake is adorable. :)

sophia said...

Oh no! Dental work is no fun at all. Maybe you can make a super yummy soup though. :-)

I never seem to have the patience to bake cupcakes and decorate them like that. That's a lucky girl!

Unknown said...

I think your Elmo cake is adorable, great job! :)

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