Devil’s food conjures up something sinister. We’re all familiar with deviled eggs, devils on horseback (dates wrapped in bacon), chicken alla Diavola (devil’s chicken) etc. And according to What’s Cooking America, the term deviled is used to describe food that is dark, rich, chocolate, spicily piquant or stimulating. This recipe is one I have used for years to make my old-fashioned devil’s food cake – supposedly the chocolate version of an angel food cake. I’ve been craving chocolate of late and was thumbing through my folder of old recipes I’ve collected over the years. When I saw this recipe, I decided cupcakes would be a better fit than a 9-inch round, two-layer cake…it’s just the two of us.
Valentine’s Day is just around the corner and these melt-in-your-mouth cupcakes are sure to soften any heart.
- 2 cups flour
- 1¾ cups sugar
- 1¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup water
- ⅔ cup unsweetened cocoa
- ⅔ cup vegetable shortening
- 1 teaspoon vanilla
- Chocolate Buttercream Icing –
- 6 tablespoons butter, room temperature
- 2 cups icing sugar, sifted
- 2 oz.unsweetened chocolate, melted and slightly cooled
- 1 teaspoon vanilla
- ¼ cup milk or cream
- Preheat oven to 350f (180c). Line muffin tins with cupcake liners.
- Mix all cupcake ingredients into a large mixing bowl. Mix at low speed for 2 minutes, scraping sides of the bowl. Increase speed to high and beat 2 more minutes, scraping the side of the bowl as required.
- Spoon batter evenly among cupcake liners to about two-thirds full. Bake 18 to 22 minutes. Remove from oven and cool cupcakes on a wire rack for 10 minutes, and then remove from the tin. Cool on the rack completely.
- To make the icing, combine all ingredients except milk in a large mixer bowl. Beat at low speed until sugar is blended in. Increase to medium speed and gradually add enough milk or cream to make icing to desired consistency.
The Culinary Chase’s Note: Use the best grade of chocolate you have on hand for the best tasting result. For the icing, I melt the chocolate with a splash of cream as this makes it easier to mix in with the icing sugar. Enjoy!
