| Wednesday, May 31, 2006 | |||||||||||||||||||||
I'm trying to finish off all my baking ingredients before I leave for Sydney a month later (JUST A MONTH LEFT ! wt..) I remember I had a bag of cocoa powder left! and some choc chips.. So, something chocolaty would definitely be great. Plus! I was into making some cupcakes. I know Chockylit has really awesome cupcakes. I've been following the blog since I started this foodblog. AND, I've also done one of her cupcakes some time ago, peanut butter and chocolate cupcake with caramelize banana disk! mm.. sounds delicious!! also one of the very early entries of the blog! So this time, I browsed her recipes and found this Devils Food Chocolate Cake with Chocolate Buttercream. it's just so chocolaty! The recipe's really simple and classic. Devil's Food Chocolate Cake makes 24 cupcakes / 350 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 1/2 cup butter 2 teaspoons vanilla 2 eggs Preheat oven to 350 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. 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 1 stick butter 1/2 cup cocoa 4 cups confectioner's sugar <-- u might want to reduce it to 2cups ~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. As usual, using cocoa powder makes the cake ultra dark in colour! covering them up with chocolate buttercream's a good idea.. tsk  I also added some buttercream into the cupcake. Use the nozzle and poke into the cake (like cream puff), then squeeze the cream into it.  The cake texture was dense and very chocolaty. It wasnt very sweet, but the buttercream's ultra sweet. So, you might want to reduce the amount of sugar in the cream While these cupcakes were baking, I made some Chocolate Chip Cookies again! because most were given to my friends the other day and there were only like 5 or 7 left at home. (It kinda finished when I reached home). Since they're weren't much of a hassle, made them again  ooo... yummy chocolate chip cookies... have a good day =) Wednesday, May 31, 2006 06:15 pm by Swee San
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