Yeah they were just as good as they sound.
My dad can testify to that. I think he had about 4 or 5, maybe over the course of a day or two, maybe not..
I served these at Marlo’s birthday party along with Strawberry Glazed cupcakes and Snickerdoodle cupcakes, which I will share the recipe for in a few days. They were moist and chocolaty, but not too rich. In other words, they were perfect. The cream cheese frosting was the perfect pairing. I’m not one to normally go for cream cheese frosting, but I liked this recipe a lot and I think you will too. Try these for your next cupcake occasion. Neither Martha Stewart nor I would ever let you down (I hope that’s the way it goes).
Devil’s Food Cupcakes
Adapted from Martha Stewart
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
White Chocolate Cream Cheese Frosting (recipe follows)
Chocolate Curls, for decorating (optional)
1. 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.
2. 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.
3. 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.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Makes about 32 standard cupcakes.
White Chocolate Cream Cheese Frosting
Adapted from Baking Bites
8-oz cream cheese, room temperature
1/2 cup butter, room temperature
2-oz white chocolate, melted and slightly cooled
2 tsp vanilla extract
6 tsp milk or cream
4-6 cups confectioners’ sugar
In a large mixing bowl, cream together cream cheese, butter and melted white chocolate. Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish to pipe it onto the cupcakes instead of spreading it with a knife).
Spread frosting onto cupcakes with a knife, or transfer to a pastry bag fitted with a wide tip and pipe onto cooled cupcakes. Garnish with shaved chocolate. **Tip: to make chocolate easier to shave warm it up SLIGHTLY in the microwave at 5 second increments until it’s a little tacky.