Devil’s Food Cupcakes

The current count is two.

Two what, you ask?


That would be two marriage proposals since I publicly debuted these utterly delightful devil’s food cupcakes this weekend.

Two marriage proposals in two days from two separate individuals. That’s gotta be some sort of record, right?

I mean, never mind the fact that the proposals came from two female friends… Not important in the slightest!

Though I do wish I’d taken audio recordings of the sorts of sounds which were made as each group of friends tasted these cupcakes for the first time. All I can say is that they would’ve put Meg Ryan’s fake orgasm from When Harry Met Sally to complete and utter shame!


I had someone ask me over the weekend what the difference was between devil’s food cake and regular chocolate cake. Quite simply, a regular chocolate cake should be somewhat heavy/dense whilst still remaining tender, whereas a devil’s food cake is much much lighter and fluffier, almost like a sponge if you will.

And let me tell you, these babies are as light as air – my brother actually marveled at how incredibly soft and almost weightless they felt in the hand before they had been iced! It’s the kind of chocolate cake that is a little less guilt-inducing because you can almost fool yourself into thinking that a cake this light surely CAN’T have as many calories as a rich, double chocolate mud cake.

Though you then have to ignore the sound of your thighs shrieking as the calories race straight to them!


However, the trade-off when it comes to devil’s food cake vs chocolate mud cake is that with the lack of textural body and weight in the former, it also comes with a much more subdued chocolate flavour. In fact, I’ve had devil’s food cake in the past where the chocolate flavour almost seemed like a suggestion rather than an actual present entity.

That, folks, is not my idea of chocolate.

No, if something is chocolate flavoured, then I want to be able to dive into it and have some form of a choc-gasm in my mouth, not just a sprinkling of cocoa powder. And a good devil’s food cake should always have freshly whipped vanilla cream in it to act as a foil to the sweetness and chocolatey-ness – creating a beautiful symphony on the tongue.

(I originally wrote “oral symphony” in that last sentence, but then realized when reading it back that it just sounded all sorts of wrong so I rewrote it. Which there really isn’t much point to now since I’ve just TOLD you about it… but it’s 1:30am and I’m tired and sleep-deprived so I can’t actually tell what is or isn’t a good idea right now!)

Look, I could waffle on and on about how these are the most awesome devil’s food cupcakes that I’ve ever made, and that your life and the lives of those who are graced with your baked goodness will be richer for you making them…

But it’s 1:30am in the morning (well, now 1:32am), I have to wake up in 4 hours for work for what will undoubtedly be a long and tiring day due to the fact that I’ve had less than 4 hours sleep, so let me just leave it on this note – TWO marriage proposals.

Sure, they were from platonic girlfriends of mine, but hey, a proposal’s a proposal, right? That should be enough of a vote of confidence for you right there!

So what are you waiting for? :)

Delightful Devil’s Food Cupcakes

Cupcake ingredients
140g good quality dark chocolate, melted
2 cups cake flour (though it works perfectly well with plain / all-purpose flour as well)
1/2 tsp salt
1 1/2 cups buttermilk
1/4 cup cocoa powder
2 1/2 tsp baking soda / bicarb soda
4 large eggs
1 tsp pure vanilla extract
120g unsalted butter, diced and at room temperature
360g caster sugar

OPTIONAL:
1/2 cup caster sugar
1/2 cup water

Cream filling ingredients
1 cup double cream (45% fat)
1/2 vanilla pod or 1 tsp pure vanilla extract
2 tbsp caster sugar

1. Preheat the oven to 180 degrees C, then put the chocolate, vanilla, cocoa powder and buttermilk in a heatproof jug and mix together over a bain-marie till the chocolate is completely melted and incorporated.


2. Cream together the butter and sugar, then add the eggs one at a time, making sure you beat well after each addition. Set aside and sift together the flour and baking soda.


3. Once the mixture is fluffy and pale golden, beat in the buttermilk mixture and the flour till everything has been evenly mixed in and the mixture as the texture of barely whipped cream (the mixture should be light, thick and liquid without being completely watery)


4. Fill your cupcake cases 1/3 full (the mixture will approximately double in size after baking), and bake for 15 minutes or till a wooden skewer inserted into the middle comes out with moist (but not wet) crumbs).

OPTIONAL: To keep the cupcakes wonderfully moist and extend their life by a few days, boil the 1/2 cup of water and 1/2 cup of sugar together till the sugar has completely dissolved, then boil for another 2-3 minutes. Brush it over the top of the cupcakes as soon as they are out of the oven so the liquid is completely absorbed by the cupcakes.

This is also a great way of rescuing overbaked cupcakes – though if they’re overbaked, I’d recommend brushing them with sugar syrup twice to ensure the cupcakes take in the moisture they need.


5. The cupcakes can be kept in an airtight container for 3-4 days unfilled, and should only be filled the day they will be served.

To make the filling, beat the cream with the vanilla and sugar till you have soft peaks, then fill a piping bag with a filling tip (such as Wilton #230), push the tip right to the bottom of the cupcake and slowly fill the cupcake while pulling the tip up.


6. You’ll feel the pressure push against the piping tip as you go and make sure you don’t attempt to overfill in case the top of the cupcake explodes with cream! Once the cupcakes are filled, you can either top them with chocolate ganache or this lovely chocolate buttercream!


To make the chocolate buttercream:

Chocolate buttercream ingredients
250g unsalted butter, diced and at room temperature
60g dark chocolate, melted
3 tbsp cocoa powder
6 tbsp milk
6-8 cups icing sugar / icing mixture (depends on how stiff you like your icing)

Melt the chocolate till smooth, then mix it together with the cocoa powder and milk till it forms a smooth paste.

Beat the butter till light and fluffy, then add the chocolate paste and 2 cups of icing sugar and beat at high speed till it is well mixed in and fluffy again.

Add the icing sugar, 1 cup at a time, and make sure that you beat the icing at high speed for 5 minutes after each addition. I found that 6 cups of icing sugar was enough for me, but you can add another 2 cups if you want your icing a bit thicker and stiffer.

Comments

  1. LOL Funny! Maybe I should make up a batch for the boyfriend… *ahem* The piping on the cupcake looks beautiful!
    Phuoc’n Delicious recently posted..Blueberry and apple slice

  2. Heck make that a provisional 3rd proposal cos I’d marry you too for these gorrrgeous cakes.. And you know what, an explosion of cream isn’t entirely a bad thing (oops did I say that out loud?).

  3. Oh my those look freakin’ amazing. Love the cream center :D That first picture looks so delicious. Mmmmm…
    Heidi @ Food Doodles recently posted..Simple Lentil Vegetable Stew

  4. These look amaaaazing! And heck yea marriage proposals count no matter who they’re from ;p. Gotta try this soon.
    Xiaolu @ 6 Bittersweets recently posted..Guest Post- Watercress and Avocado Salad

  5. Devil’s Food Cupcakes: The current count is two. Two what, you ask? That would be two marriage proposals since I… http://bit.ly/gaxAtD

  6. RT @kitchenwench: Have you entered the draw for the Cuisinart Ice Cream maker? Entries close midnight tonight, to be drawn tomorrow! http://bit.ly/hOSLyS

  7. Two marriage proposals – these cupcakes must be amazing, and to be honest just the photos have me salivating. I love the look of these delights and will be giving them a trial – maybe even swapping the centre cream for custard. :grin:
    Cassandra recently posted..10 Ways with Hot Cross Buns- plus your chance to WIN!

  8. devil’s food cupcake by the @kitchenwench :) http://bit.ly/egyrAU @madballs i think this recipe’s calling our names

  9. They look too scrumptious! I wonder if I should make these for my partner… ;-p
    Maria @ Scandifoodie recently posted..Amaranth and quinoa stuffed capsicums

  10. Oh yummo! These look absolutely orgasmic =D
    So… good things come in three’s, will there be a 3rd proposal??
    angie recently posted..Warm Gnocchi Salad- Pulled Pork Tacos &amp Brazo De Mercedes – A wonderfully long lunch &amp a catch up with family

  11. I’m going to HAVE to make these :)

  12. I am expecting visitors this Saturday so these will be perfect for tea.
    By the way my husband just loves the name of your food blog.

  13. Of course a proposal is a proposal….doesn’t matter if theyre your best friends. Too bad I’m married….or else I would have realy scored with these. Heck, I’ll make em anyways!
    Sukaina recently posted..A Visit to The Farmers Market- Radish and Baby Spinach Salad

  14. Devil’s Food Cupcakes These look YUMMY!!! http://t.co/GW48UGR via @wibiya

  15. Looks soO delish!! *sighs*.. I guess I’ll have to put my diet on the side for a few days! Can’t wait! Ha! =p

  16. This looks yummy ;-)

    I know my mom would love to try this one. She’s totally big on baking and I can’t wait to get a taste of this. Thanks for sharing the recipe!

  17. Oh yes, they do look devilishly good.

  18. Marriage Makers! I don’t normally go for chocolate cupcakes, but I love the promise of an oral symphony ;-)
    Great tip about brushing them with the sugar syrup after baking, thank you!
    Chanel recently posted..March Into Merivale- est

  19. These look amazing. I’m not surprised about the marriage proposals. lol. And I love your prefectly piped rosettes!

  20. OMG! That looks amazingly divine! I am so tempted to bake those right now… I am putting it on my to-bake list!! ;-)

  21. LOVE the look of these, can almost taste them.. Will let you know how I go!

    Big hug L

  22. So, so yummy! Do you think they would survive an Australia Post trip to Sydney? Worth a shot! :)
    Christie @ Fig & Cherry recently posted..Miso-soy caramel with fresh pineapple

  23. these look soooo yummy. :grin: i have a couple questions for you though:

    1. did you make a divot in the cupcake first, before filling, or just stick the tip in and squeeze n’ lift?
    2. i was told that whipping cream doesn’t make a great filler as it soaks into the cupcake? looking at your photos i don’t see that at all and wonder if its something that happens later or you didn’t find happen at all? (i plan on filling my cupcakes the morning i take them to dinner and they’ll be eaten that evening)

    thank you!
    corbie recently posted..Orange Cream Cupcakes

    • You can make a divot or just pipe into the inside, I went the latter route as the cakes are very airy and light so this method works :) I found also that the whipped cream could be piped in up to a day before and whilst it will soak into the cupcake a little, for the most part will be OK :)

  24. These look ridiculous… ridiculously good!! I can see why the marriage proposals are coming thick and fast. Maybe I should bake some for my man this weekend??
    Keely aka The Richest Girl in Bondi recently posted..Imogen Heap at the State Theatre

  25. These look absolutely delicious. I am so making some gooey cupcakes this weekend :)
    Giannina recently posted..Quezon Adventure- Tayabas Basilica and Kamayan sa Palaisdaan

  26. :cry: I made the Devil’s food cupcakes 2 times and both times they didn’t turn out. they wouldn’t rise. Also it calls for g I am in usa and tried to convert on the internet and don’t know if I did it right. Would sure like to try them again, something is missing, shoud the baking soda be changed with baking powder? can you convert the recipe so I understand how much butter, suger and dark chocolate.
    Thank you,

    • Hi Jo,

      I’m sorry to hear that the recipe didn’t work, it’s a tad confusing since I’ve had many positive responses from people who have tried the recipe quite successfully. Unfortunately I’m not familiar with American measurements so I can’t help you there, but someone did suggest this site as a possible help for future conversions – http://www.worldwidemetric.com/measurements.html.

      One last comment is to make sure that you don’t replace the bicarb/baking soda with baking powder. When working on the recipe, I originally started with baking powder and it makes the cupcakes very tough and not as pillow-y soft as they should be.

      Good luck!

      Cheers,
      Ellie

  27. Hey Ellie,
    I was wondering how many cupcakes this recipe makes?
    They look wonderful, and might get the boyfriend to propose finally hehe

    • Hi Danielle – it depends entirely on the size of your cupcake papers – I believe mine are a little larger than the standard ones you buy at the supermarket. When I make this recipe, I get approx 30-35 cupcakes :)

  28. Melissa says:

    Just wanted to say that I love your blog!! This recipe has become a staple in my cupcake arsenal and I’ve also garnered several proposals over the years! Thanks for a fantastic recipe!

  29. These sound very good and I’m looking forward to trying to recipe, however I was wondering if I can use cake tins in place of cupcake ones??? (I wouldn’t use the cream filling)

    • You can indeed – it will make 2 x 18cm round cakes, baking time will depend on your oven but it takes me about 40-50 minutes at the same temperature!

  30. Hi

    Your cakes look absolutely delicious and the frosting just gorgeous. What piping nozzle do you use and do yo start piping from the side of the cake or from the middle. Any advice to a novice baker?

  31. Hi,
    Your cupcakes look heavenly!! I love the idea of putting the sugar syrup over the cupcakes to keep them moist.
    I just wondered – does the sugar syrup need to be warm. If I made the syrup the day before would it still have the same effect.

    Thanks
    Annabel

  32. Hi Ellie

    Maybe I’m blind and its written somewhere in the recipe but can you tell me how many cupcakes the chocolate buttercream will cover?

  33. I have a cupcake blog called My Year of Cupcakes. I featured your Delightful Devil’s Food Cupcake recipe on Day 115. Here’s the link if you wanna take a look: http://myyearofcupcakes.com/2013/11/23/day-115-delightful-devils-food-cupcakes/

    Thanks for the yummy recipe!

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  2. […] that ends in ‘y’ for some of us. I highly recommend Founder’s Cerise paired with Devil’s Food cupcakes, which I took to a bachelorette party last year and created a few new craft beer […]

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