DEVIL FOOD CUPCAKES

This cake, is soft and moist. It only used cocoa powder and our cream. Absolutely delicious and very..very chocolaty. Recipe adapted from La Mia Vita Dolce. Chocolate Lovers try this!!!

Some context on Devil Cake and it's history excerpted from Wikipedia :-

Devil's food cake is a moist, airy, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Due to differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake. The cake is usually paired with a rich chocolate frosting.

Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee.^[1] The lack of melted chocolate and the addition of coffee is typically what distinguishes a 'devil's food cake' from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pHlevel and makes the cake a deeper and darker mahogany color.^[1] Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes.^[1] Devil's food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905.^[2]

Devil’s Food Cupcakes

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Chocolate Ganache Frosting

• Preheat oven to 350° F.  Line standard muffin tins with paper liners, set aside.
• Using a fine-mesh sieve, sift cocoa powder into a small bowl, add hot water and whisk until smooth.
• Using a fine-mesh sieve, sift flour, baking soda, baking powder, and salt into a medium bowl.
• In a saucepan, over medium-low heat, melt butter and sugar, stirring to combine.  Remove from heat, and pour into a mixing bowl.  With an electric mixer on medium low speed, beat until mixture is cooled, about 4 to 5 minutes.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Add vanilla, then cocoa mixture, and beat until combined.  Reduce speed to low.  Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• Divide batter evenly among cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes.  Transfer tins to wire racks to cool for 15 minutes; remove cupcakes from tins and let cool completely.  Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Chocolate Ganache Frosting

(from Martha Stewart’s Cupcakes)

Makes 4 cups

1 pound good-quality bittersweet chocolate, finely chopped

2 1/3 cups heavy cream

1/4 cup corn syrup

• Place chocolate in a large heatproof bowl.  Bring cream and corn syrup just to a simmer over medium-high heat; pour cream mixture over chocolate.  Let stand, without stirring, until chocolate begins to melt, about 3 to 4 minutes.
• Beginning near the centre and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over-stir).
• Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in colour.  Use immediately (ganache will continue to thicken after you stop stirring).

Chocolate Cupcake yang menggunakan serbuk koko dan krim masam. Resipi dari Martha Stewart..kek ini cukup moist. Frostingnya ialah chocolate ganache dan saya taburkan gula jurai..itulah modal saya..nak menghias tak pandai..balik-balik menggunakan yang dah siap punya kek decorations. Sesuailah kalau hendak buat function......kek-kek kecil seperti ini mudah dihias dan senang diurus. Peminat chocolate pasti suka kek-kek seperti ini.

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