On Saturday, Maran hosted a surprise birthday party for Adam. I offered to help with desserts, so I made some Devil's Food Chocolate Cupcakes with Cream Cheese Frosting and Chocolate Chip Cookies. The cookies were good as usual. The last few times I have made cupcakes from scratch they are always a little dry so I think next time I am going to have to bake them a little less time.
Devil’s Food Cupcakes
Yield: 36 cupcakes
I only made 2/3 of the recipe for 24 cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus
1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Cream Cheese Frosting (see below)
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined.
Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula or piping bag to add icing to cupcakes.
Cream Cheese Frosting
8 oz. cream cheese (no need to soften)
5 tbsp. butter, softened
2 tsp. vanilla extract
2 1/2 cups powdered sugar
To make the frosting, combine the cream cheese, butter, and vanilla in the bowl of a stand mixer. Cream on medium-high speed. Add the powdered sugar to the bowl in batches, beating on low until just combined and then on high speed until desired consistency is reached. For a stiffer icing, add more powdered sugar.
Source: The Kitchen Sink