Wednesday, March 18, 2015

DEVIL FOOD CUPCAKE WITH CHOCOLATE SOUR CREAM FROTING


Another great recipe from Southernfood, soft, moist. light feathery texture. Blend well with this chocolate sour cream frosting. Worth making it.!!!


Devil Food Cupcakes
  • 3 cups granulated sugar
  • 2 3/4 cups all-purpose flour
  • 1 1/8 cups cocoa powder 
  • 1 1/4 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups milk or buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cup hot coffee

  1. Heat the oven to 350 degrees and prepare 3 dozen muffin tins with papers
  2. Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.
  3. Whisk together, eggs, milk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
  4. Fill a measuring cup or pitcher with the batter and then fill the muffin cups about 3/4 full. 
  5. Bake the cupcakes for about 18-20 minutes or until a tester comes out clean.
  6. Allow to cool on a cake rack and then frost.
Sour Cream Chocolate Frosting

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 1/2 to 2 3/4 cups sifted confectioners' sugar


Melt chocolate chips with butter in top of double boiler over hot water. Remove from hot water; stir in sour cream, vanilla, and salt. Slowly beat in confectioners' sugar until desired spreading consistency is reached. 


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