Chocolate Devil's Food Cupcakes
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
59
Spice
62
Sweetness
47
Sourness
32
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Water (boiling)3 cup
Cocoa Powder170 g
Sugar1 tsp
Salt (fine)1 tsp
Vanilla Extract3
Eggs2.5 cups
Cake Flour1 tsp
Baking Soda1 tsp
Baking Powder1 cup
Buttermilk230 g
Chocolate3 cup
Heavy Cream110 g
Egg WhiteDirections:
1
Preheat the oven to 350 degrees F
2
Whisk together boiling water and cocoa
3
Cover and set aside
4
With a mixer, cream together the butter, sugar, salt and vanilla extract
5
Add the eggs, 1 at a time, and continue creaming until light and fluffy
6
Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk
7
Add cocoa and water mixture and mix until thoroughly combined
8
Scoop into cupcake pans and bake for 20 to 25 minutes
9
Let cool completely before decorating
10
Dip tops of cooled cupcakes in the warm ganache and let set
11
Pipe more ganache on top for decoration
12
To fill, put buttercream in a pastry bag with a small round tip
13
Stick tip into the center of each cupcake and pipe in filling
14
Be careful not to pipe too much or you will break the cupcake
15
Serve
16
Chop chocolate and place in a stainless steel or glass bowl
17
Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate
18
Whisk together and then stir in butter until melted
19
Whisk together the egg whites and sugar in a stainless steel bowl
20
Place bowl in a water bath set over low heat
21
Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F
22
Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks
23
Lower speed and add the butter in small pieces
24
Add vanilla and violet essence and mix until smooth
25
Add violet color, 1 drop at a time, until desired shade is reached
26
Use to fill cupcakes as directed above