A Devil of aTreat!

 

Sometimes you (or I) just have to put down the glue and step away from  the craft room for a little while.  At times like these I usually end up in the kitchen with my hands buried elbow deep in flour, sugar & butter. (Idol hands are the devils workshop and all...)

 

Here's a fun and super delicious recipe for chocolate mini cupcakes.  The recipe is adapted from a Martha Stewart recipe so you know it's not necessarily going to be quick or easy, but it will be exceptionally delicious!

 

Now this isn't just any old chocolate cake, it's devil's food cake.  If you don't know the difference, it's time to find out.  (the Very, Very Vanilla frosting is pretty amazing too!!) So give it a try.  As is usually the case with homemade from scratch baked goods-  it's well worth the effort!

 

 

Tasty Little Devil's Food Cake;  Mini Cupcakes

 

Serves 10 to 12 (I usually make ½ a recipe when I make mini cupcakes)

**You need plenty of mini cupcake pans.  When I make ½ a recipe I use 4 pans.

 

Cupcakes

3 sticks unsalted butter

1 ¼ cups unsweetened cocoa powder

1 ¼ cups hot water

3 cups all-purpose flour

1 ¼ teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

2 ¼ cups granulated sugar

4 eggs

1 ½ tablespoon vanilla extract

1 cup Greek yogurt (or sour cream)

 

  

Directions For the cake:

 

Preheat oven to 350 degrees.  Line your pans with the mini cupcake liners.

 

Whisk the cocoa powder and hot water together until the powder is dissolved.

 

Sift together the flour, salt, baking powder, and baking soda.

 

Melt the butter and sugar in a saucepan over medium-low heat.  Remove from pan and beat on medium-low speed until it's cooled (for about 5 minutes).

 

Add eggs (to the butter sugar mixture), one at a time, and beat briefly until combined. Beat in the vanilla and the dissolved cocoa-powder. With the mixer speed on low add the flour mixture in two parts, alternating with the yogurt in between.  Don't over mix! Beat just until combined.

 

Bake APPROXIMATELY 10-12 min. Always keep an eye on those little buggers & test with a toothpick when they start to look puffy & done.

 

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Very Very Vanilla Buttercream

 

2 sticks unsalted butter at room temperature

6 to 8 cups powdered sugar

1/2 cup milk

1 ½  teaspoons vanilla extract

 

 Directions

 

1. Cream the butter until it's very creamy, for about 3 minutes. 
2. Add 6 cups of powdered sugar (with the mixer on low speed). 
3. Add the milk and vanilla.  Mix until it's very fluffy and light .   
4. Add additional powdered sugar, if necessary, depending on how firm (& sweet) you like your frosting.

  

**Always wait for the cupcakes to cool thoroughly before adding the frosting unless of course you're going for gross puddles of melted frosting for Halloween.

Stephanie Troutner

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