This is my New favourite Cupcakes recipe it makes a Lovely light cake thats mixed with sour cream to give the batter moistness and a subtle tang. I didnt have sour cream avalible and couldnt be bother driving all the way to the shops so I found the perfect substitute (which ive posted below). This recipe makes 32 Cupcakes so they are perfect for Birthdays, celebrations or if you just want some chocolate. Team them up with a chocolate buttercream and everyones happy.
Devils Food Cupcake’s
(Adapted from Martha Stewarts Recipe)
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter, 340grams(I used salted butter and left out the added salt.
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature.
Sour Cream Substitute:
1 tablespoon lemon juice into 180ml (3/4 cup) milk and letting it stand for 10 minutes. Stir in 60g (4 tablespoons 1/4 cup) melted butter before using. This will give a rough equivalent to 1 cup sour cream. If buttermilk is available then you can use (3/4 cup) buttermilk instead of the milk/lemon juice mixture.
Preheat oven to 180C Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
Chocolate Buttercream Frosting
226 grams unsalted butter, softened.( I used salted butter as I didnt have any unsalted butter, but I find unsalted is best when using it in frosting).
3 1/2 Icing Sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Cupcakes can be stored overnight at room temperature, or uniced cupcakes can be frozen up to 2 months, in airtight containers.