Sunday, May 19, 2013

Red Devil's Food Cupcakes With Mocha Cocoa Frosting Recipe!

Makes 18 cupcakes

1/2 cup cocoa or 1/2 cup dutch process cocoa
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla

For Frosting

3 cups confectioners' sugar, sifted
1/2 cup cocoa, sifted
1/3 cup unsalted butter
1/2 teaspoon vanilla
salt, pinch
1/3 cup cold strong coffee, about


1 For cake, preheat oven to 350 degrees F.
2 Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
3 Place cocoa in a small bowl.
4 Add water, slowly stirring, until well blended and smooth.
5 Set aside until lukewarm.
6 In a small bowl, mix flour, baking soda and salt.
7 In medium bowl, cream butter and sugar with an electric mixer until fluffy.
8 Beat in eggs, one at a time.
9 Add the cooled chocolate mixture all at once, add vanilla and stir well.
10 Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
11 Do not overmix. 
12 Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
13 Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
14 When cooled, frost with mocha frosting (recipe below).
15 Makes about 18 2 1/2 inch cupcakes.
16 For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
17 Using an electric mixer, cream the butter until smooth.
18 Add the vanilla and salt.
19 Add the sugar all at once and mix until almost blended.
20 Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
21 Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
22 Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.


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