These are one of the more simple flavours, and a very simple recipe as well, so of course I love them. And as I found out when I stuck them in the cafe I'm not the only one who does.
I topped them with the recomended butter cream because I don't like eating mountains of frosting (as cute as it is) I only use half the recipe of the butter cream.
Devil’s Food Chocolate Cake
makes 24 cupcakes / 180 degree oven
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
110g butter
2 teaspoons vanilla
2 eggs
Preheat oven to 180 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this (I used a ¼ cup measuring cup). Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
Chocolate Buttercream
enough to lightly frost 24 cupcakes
110g butter
1/2 cup cocoa
4 cups confectioner’s sugar
1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
Assemble
There are many ways to go here, in this case, Chockylit simply piped the frosting onto the cupcakes with a large star tip. I spread the buttercream over the cake and added cachous to the top.
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