Little Devil's Food Cakes
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Sugar2 large
Whole Egg (at room temperature)1 large
Egg Yolk (at room temperature)1 tsp
Vanilla1 cup
Water3 cup
Heavy CreamDirections:
1
For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F
2
Line 12 (1/2-cup) muffin cups with paper liners
3
Whisk the flour with the cocoa powder, baking soda, baking powder, and salt
4
Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes
5
Increase the speed to medium-high and gradually add the sugar
6
Beat until light and smooth, about 5 minutes
7
Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next
8
Beat in the vanilla
9
Scrape down the sides of the bowl
10
Bring water just to a boil in a small saucepan and remove from the heat
11
With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions
12
Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter
13
Divide the batter among the muffin cups filling them 2/3 full
14
Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes
15
Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting
16
For the frosting: Put the chocolate in a medium heatproof bowl
17
In a small saucepan, bring cream to a boil
18
Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate
19
Set mixture aside until the chocolate is soft, about 5 minutes
20
Whisk gently until smooth, taking care not to incorporate too many air bubbles
21
Stir in 1 of the flavorings, if desired
22
Dip the tops of the cooled cupcakes into the frosting
23
(Frosting can also be chilled and whipped, then piped or spread onto the cupcakes
24
) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired
25
Let cakes stand on rack until frosting is completely set