CHOCOLATE DEVIL'S FOOD CUPCAKES MEETS TALL GLASS OF MILK

 

  • Cooking Time: 40
  • Servings: 36 medium cupcakes
  • Preparation Time: 45

Ingredients

  • 3/4 cup boiling water
  • 3/4 cup cocoa powder
  • 6 ounces butter
  • 2 cups sugar
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • Ganache:
  • 8 ounces chocolate
  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • Violet Buttercream:
  • 4 ounces egg whites
  • 6 ounces sugar
  • 8 ounces butter, cut into small pieces, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon violet essence
  • Violet food coloring

Directions

  • Level - Difficult
  • Yield - 36 medium-sized cupcakes
  • Preheat the oven to 350 degrees F.
  • Whisk together boiling water and cocoa.
  • Cover and set aside.
  • With a mixer, cream together the butter, sugar, salt and vanilla extract.
  • Add the eggs, 1 at a time, and continue creaming until light and fluffy.
  • Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk.
  • Add cocoa and water mixture and mix until thoroughly combined.
  • Scoop into cupcake pans and bake for 20 to 25 minutes.
  • Let cool completely before decorating.
  • Dip tops of cooled cupcakes in the warm ganache and let set.
  • Pipe more ganache on top for decoration.
  • To fill, put buttercream in a pastry bag with a small round tip.
  • Stick tip into the center of each cupcake and pipe in filling.
  • Be careful not to pipe too much or you will break the cupcake.
  • Serve.
  • Ganache:
  • 8 ounces chocolate
  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • Chop chocolate and place in a stainless steel or glass bowl.
  • Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate.
  • Whisk together and then stir in butter until melted.
  • Violet Buttercream:
  • 4 ounces egg whites
  • 6 ounces sugar
  • 8 ounces butter, cut into small pieces, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon violet essence
  • Violet food coloring
  • Whisk together the egg whites and sugar in a stainless steel bowl.
  • Place bowl in a water bath set over low heat.
  • Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F.
  • Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks.
  • Lower speed and add the butter in small pieces.
  • Add vanilla and violet essence and mix until smooth.
  • Add violet color, 1 drop at a time, until desired shade is reached.
  • Use to fill cupcakes as directed above.

Notes

I was looking for a chocolate cupcake to make. I stumbled upon a recipe by Martin Howard, a Pastry Chef. My blog, http://bakingismyzen.blogspot.com has more pictures. This recipe is located on the Food Network website. This recipe was rated 'difficult'. But, I say, hey, I'll make it simpler. Just omit the violet buttercream...you're good to go. ;)

I use jumbo size cupcake liners. It will yield approximately 16-18. It takes about 23-25 minutes to bake.

Carmen of BAKING is my ZeN

http://bakingismyzen.blogspot.com

Categories: Cupcakes  Ganache 

Author Credit: Martin Howard

Website Credit: http://www.foodnetwork.com/recipes/food-network-challenge/chocolate-devils-food-cupcakes-recipe/index.html

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