Wednesday was my 25th birthday. And as the tradition goes in my office, you bring in treats to celebrate – so I made these incredibly chocolaty cupcakes with my very favourite icing on the planet.
I loved the cake so much – it’s the one I asked Joey to make me as my birthday cake. Which I forgot to take pictures of. Ditto with the cupcakes… I’ll blame it on baking them at 6:30 in the morning on my birthday….
Devil’s Food Chocolate Cupcakes
Adapted from “Deeply Dark Devil’s Food Cake” from The Cake Book by Tish Boyle
Makes 24 cupcakes
1 3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
11 Tbsp unsalted butter, at room temperature
1 1/2 cups sugar
2/3 cup + 2 Tbsp cocoa powder
2 eggs, at room temperature
1 tsp vanilla
1 1/3 cups low fat milk, warm
Preheat the oven to 350°. Line two cupcake tins with muffin holders and set aside.
Beat the butter at medium speed until it’s very creamy – about a minute or so. Add the sugar and mix until it’s well blended, slightly fluffy and a pale yellow colour – about three minutes or so. Add the cocoa powder and blend well – about one minute or so (the batter should look dark and smooth like melted chocolate). Beat the eggs in one at a time.
In a small bowl sift together the flour, baking powder, baking soda & salt. Blend 1/3 of the flour mixture into the butter mixture and mix until it is almost combined. Add 1/2 the milk and mix well. Repeat with another 1/3 of the flour mixture, followed by the rest of the milk and a final addition of flour. Even though the mixture at this point will be nicely blended, take a spatula and scrape down the sides and bottom of the bowl, just to be sure all of the flour/butter/sugar has been incorporated.
Pour an equal amount into each of the cupcake liners, leaving a space about the thickness of your pinky finger between the top of the liner and the batter. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean. Let them cool completely and top with vanilla bean buttercream.
Vanilla Bean Buttercream
Makes about 2 1/2 cups of icing – more than enough for 24 cupcakes
1 1/4 cups unsalted butter, at room temperature
3 1/2 – 4 1/2 cups of icing sugar* The amount will vary depending on how sweet you like your frosting… I usually go for the full 4 1/2 cups
1 vanilla bean – seeds removed
1 tsp vanilla extract
2 Tbsp heavy cream
Using the paddle attachment of the stand mixer, beat the butter until it is very pale and fluffy – about 2 minutes. Scrape the butter off of the sides of the bowl and into the centre. Add the vanilla bean seeds & vanilla extract. Beat it on low for 15 – 20 seconds to incorporate. Beat the icing sugar in 1 cup at a time, until you reach your desired sweetness. Beat the heavy cream in at the end.
Pipe onto the cupcakes and eat the leftover buttercream with a spoon.