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devil’s food cupcakes

devil's food cupcakesDevil’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.

devil’s food cupcakes
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 18-24

Ingredients
  • 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

Instructions
  1. Preheat oven to 350f (180c). Line muffin tins with cupcake liners.
  2. 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.
  3. 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.
  4. 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.

 

devil's food cupcake batterThe 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!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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