Devil's Food Cupcakes

Happy Birthday Cupcakes!

Another fabulous find from foodgawker! I had my eye out to find a recipe for extra chocolately cupcakes for my boyfriend's birthday.
This recipe seemed like a winner - and it was!

My only downfall was it was my first time adding a filling to cupcakes - and I definitely need some more practice. Some cupcakes came out with no filling, while others had a little smidgen. Even without the filling - they were still amazing!

Devil's Food Cupcakes
recipe from Kitchen Wench

Cupcake Ingredients
4oz good quality dark chocolate,
2 cups 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 unsalted butter, diced and at room temperature
1 3/4 cups sugar

Preheat the oven to 180 degrees.

Using a double boiler (or alternate method) mix the chocolate, vanilla, cocoa powder and buttermilk until the chocolate is completely melted and incorporated. Set aside for now.

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

Once the mixture is fluffy and pale golden, beat in the chocolate 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).

Fill your cupcake cases 1/3 full and bake for about 15 minutes.

The cupcakes can be stored in an airtight container for 3-4 days. They should be filled the day they will be served.

Creme Filling
1 cup heavy whipping cream
1 tsp pure vanilla extract
2 tbsp sugar

To make the filling, beat the cream with the vanilla and sugar till you have soft peaks.

Fill a piping bag with a filling tip (such as Wilton #230), push the tip right to the bottom of the cupcake and slowly fill the cupcake while pulling the tip up.

You’ll feel the pressure push against the piping tip as you go. Be careful not to overfill, as the cupcake will break up. (I was so nervous about this step, I didn't apply enough pressure!)


Chocolate Buttercream
2 sticks of unsalted butter
2 oz dark chocolate, melted
3 tbsp cocoa powder
6 tbsp milk
6-8 cups powedered sugar

Melt the chocolate till smooth, then mix it 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 powedered sugar, 1 cup at a time, and make sure that you beat the icing at high speed for 5 minutes after each addition. The more powdered sugar, the thicker the icing will be.