Devil’s Food Cupcakes

DEVIL’S FOOD CUPCAKES

From Ellie’s American Girl Bakebook

 

For the cupcakes:

1 cup all-purpose flour

1⁄4 cup unsweetened cocoa powder

1 tsp baking soda

1⁄4 tsp salt

1⁄3 C granulated sugar

1⁄3 C firmly packed light brown sugar

4 Tbsp (1⁄2 stick) unsalted butter, room temp

1 large egg

1 tsp vanilla extract

3⁄4 cup buttermilk

 

For the frosting:

3 1⁄2 C powdered sugar

1 C cocoa powder

1⁄2 C (1 stick) unsalted butter, room temp

1 tsp vanilla extract

1 C heavy cream

 

MAKES 12 CUPCAKES

 

Preheat the oven to 350°F. Line a standard 12-cup muffin pan.

Cupcakes:

In a bowl, whisk together the flour, cocoa, baking soda, and salt.

Using Bosch, beat the granulated sugar, brown sugar, and butter on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. 

Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. 

Pour in the buttermilk and mix on low speed just until combined. Add the rest of the flour mixture and mix just until blended. Scrape down the bowl.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 18 minutes. 

Cool on wire rack. 

Frosting: (double)

Sift together the powdered sugar and cocoa into a bowl. Add the butter. Beat the mixture on low speed until crumbly. Add the vanilla and beat until combined. 

Add the cream and beat until the frosting is smooth, about 1 minute. If the frosting is too thick, add more of the cream until it becomes smooth and spreadable.

I like to double the frosting recipe. While cupcakes are still hot and in cupcake tray, load frosting into a piping bag to decorate, push large piping tip down into cupcake and squeeze bag to inject frosting into center of cupcake. Let cupcakes cool completely. 

Once cooled, swirl more frosting on top of the cupcakes and add sprinkles.