Devil’s Food Cake Cupcake

By Nanadi-2

Ingredients

• Cake
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 3/8 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup hot coffee
• 1/2 cup milk
• 1 large eggs
• 1/2 teaspoon vanilla
• Frosting
• 1/2 cup milk
• 2 1/2 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla

Details

Adapted from riceandbread.com

Preparation

Step 1

Preheat oven to 160°C.

In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.

Pour cupcake pan for about 15-20 degrees. Cool in pans for about 15 minutes and then cool completely on racks.

While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.

In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy!

Tip: The cupcakes taste better chilled actually. I find that when you eat the cupcakes immediately after baking, while it is soft, almost marshmallow soft, the flavours seem to come out after its chilled in the fridge.