Chocolate Devil’s Food Cupcakes with Easy Vanilla Frosting

By Addie

Mmmm, chocolate cupcakes. I’ve tried making Devil’s Food Cupcakes before but have never been happy with the results. That is until I met this recipe for Chocolate Devil’s Food Cupcakes. These cupcakes were really good…moist and chocolatey with a fine crumb. Although the cupcakes and frosting are from two different sources, I thought they worked great together. I recommend spending the extra money for the cake flour because it is specially milled to create a tender texture in cakes. The creamy vanilla frosting recipe makes enough to spread an ample amount of frosting on each cupcake. You’ll want to double it, however, if you want mounds of frosting on each cupcake or you’re going to pipe the frosting on with a decorating bag.

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

Preparation

Step 1

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.
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EASY VANILLA FROSTING:

6 tablespoons unsalted butter
1/3 cup vegetable shortening
1/8 teaspoon salt
4 to 5 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/4-1/3 cup milk or cream


In a large bowl, beat together the butter, shortening, and salt till fluffy. Add about half the confectioners’ sugar, and beat slowly until well blended. Add the vanilla and half the milk or cream, and beat until fluffy. Continue mixing in sugar and milk alternately until they’ve been completely incorporated. Beat until the frosting is light and fluffy. This is a simple, basic frosting, good for spreading on cupcakes or in-the-pan cakes. It goes together quickly and spreads easily.

Tips from King Arthur bakers:
If you want some frosting left over to use in decorating, increase the ingredient amounts to: 1/2 cup butter, 1/2 cup vegetable shortening, approximately 6 cups confectioners’ sugar, and up to 1/2 cup milk or cream.