It's become more and more difficult to get my posts completed for Sunday. Although, I'm not entirely sure anyone besides me has noticed....anyone out there? I have been frantically working on the first half of my thesis. It's due in a couple of weeks...I think I can, I think I can.
I can not wait to be done with taking classes and writing papers. It's almost June, right? I'm all for being a lifelong learner, but does it have to involve papers every week?
This week I made a special birthday dessert for my dad. He requested Devil's food and cream. We had a large Italian dinner with family and then enjoyed the dessert for this week. I have to say these were beautiful cupcakes and probably the best ones I've made so far!
(If you are reading this, hello!)
Devil's Food Cupcakes with Chocolate Buttercream Frosting
adapted from insanitytheory.net
Makes about 30 cupcakes
1 cup good quality dark chocolate, melted
2 cups cake flour
1/2 tsp salt
1 1/2 cups buttermilk
1/4 cup cocoa powder
2 1/2 tsp baking soda
4 large eggs
1 tsp pure vanilla extract
1 stick 1 tablespoon unsalted butter, diced and at room temperature
1 1/3 cups sugar
1 cup heavy whipping cream
1/2 vanilla pod or 1 tsp pure vanilla extract
2 tbsp sugar
2 sticks 2 tablespoons unsalted butter, diced and at room temperature
1/3 cup dark chocolate, melted
3 tbsp cocoa powder
1/3 cup milk
6 cups confectioners sugar
Mix together melted chocolate, buttermilk, vanilla, and cocoa powder. Set aside.
Cream together butter and sugar. Add eggs one at a time, making sure to thoroughly mix between each one. Set aside.
Sift together the flour and the baking soda. Alternate adding the flour mixture and the chocolate mixture to the butter mixture. Mix until the texture of barely whipped cream.
Fill cupcake liners 1/3 of the way with batter (I used a large cookie scoop for each).
Bake for 15 minutes or until toothpick comes out clean. Allow to cool completely.
For the cream filling: Beat the cream with the vanilla and sugar until soft peaks form.
Fill a piping bag with the cream, push the tip right to the bottom of the cupcake and slowly fill the cupcake while pulling upward.
For the chocolate buttercream:
Mix the melted chocolate together with the cocoa powder and milk till it forms a smooth paste.
Beat the butter till light and fluffy, 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.
Add the icing sugar, 1 cup at a time, and make sure that you beat the icing at high speed for 5 minutes after each addition. Fill a piping bag with buttercream and frost cupcakes as desired.