Devil's Food Cupcakes with Raspberry Frosting.

Ohhh this one is a keeper.

Sometimes I come upon a recipe, think it sounds alright, print it out and then forget about it. That’s what I did with this one. Today I made these, and I’m trying to come up with a word to describe them. Delicious doesn’t seem strong enough. My father, who hates chocolate, even liked these.

They are so light and airy, and the chocolate flavor isn’t overwhelming, which I like, because like my dad, I’m not a huge chocolate fan. The frosting, while tasty, is super sweet, so I plan on using very small quantities next time.

I found the recipe here, it originates from here. I tweaked it just a itty bitty bit.



Devil’s Food Cupcakes
makes about 2 dozen

9 tablespoons unsweetened cocoa powder
1-1/2 cups cake flour or all purpose
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 stick unsalted butter, at room temperature
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1/4 cup strong coffee
1/3 cup water
1/2 cup milk

1. Heat oven to 350 degrees F.
2. Sift together cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
3. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
4. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
5. Pour into lined cupcake pans, about 3/4 of the way full, and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Raspberry frosting:

1 cup unsalted butter, room temperature
1/2 cup seedless raspberry jam
6-8 cups powdered sugar

1. Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 mintues.
2. Add powdered sugar, one cup at a time, until you reach desired consistency.