As much as I could love to say that I'm finally done studying for midterms for a while, after taking three midterms within the last 2 weeks, I can't. :( Midterms are already back! I essentially have midterms every week until Thanksgiving. Oy Caloy!! Sounds fun, huh? Due to this, I haven't been baking as much, haven't been reading up on the blogs I follow, haven't caught up on my love for reality shows, haven't been watching the Food Network and haven't been eating a whole lot. That's why this week it's all about Devil's Food Cupcakes! I think Midterms are the devil! lol. Well, that and Halloween is tomorrow and I need something kind-of, sort-of, semi-ish Halloween related. ha. It only seems right to do. So, Happy Halloween!
Now I have to go do something scary....Homework and Studying! I bet you jumped right out of your seat just now. hehe.
-The batter will be quite thin but don't worry about it. It will become a moist cupcake after baking.
-Fill the cupcake liners to about 2/3 of the way up to prevent "stick-age" to the pan
-My Cupcakes baked in about 20 min
Taste: The taste was good, not great. The cupcake itself needs an extra chocolate boost. It had a mellow chocolate flavor instead of a deep intense flavor that I wanted. The frosting needed an extra chocolate boost as well. Perhaps, about a tablespoon more cocoa powder to enhance the cake and about a teaspoon of cocoa powder to enhance the frosting will do the trick.
Texture: An EXTREMELY MOIST cupcake!! There is definitely no dryness to this cupcake recipe. It's soft and fluffy and with that creamy chocolate buttercream, can you ask for anything more?
Devil's Food Cupcakes with Milk Chocolate Buttercream
Recipe's are Hershey's Perfectly Chocolate Cake and Milk Chocolate Buttercream by Anne Thornton
For the cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
5 sticks (2 1/2 cups) butter, cut into tablespoon pieces and softened
1 teaspoon fine sea salt
5 cups confectioners' sugar
2 1/2 cups milk chocolate, melted and cooled
1/2 cup unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frosting: In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners' sugar until light and fluffy. Add the melted chocolate, vanilla, and remaining sugar. Whisk on medium-high until smooth and fluffy.
Once the cupcakes are cool, frost the cupcakes.
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