Chocolate Devil's Food Cupcakes meets tall glass of milk
Why I Love This Recipe
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
Ingredients You'll Need
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.
