I have posted on black devil’s food cake before, but not on the cupcakes. I love this cake, in whatever form I can get it. I have doubled the recipe, made a half recipe, iced it with its original fudge icing, used cream cheese icing, served it with chocolate sauce or next to ice cream. When I thought chocolate was giving me migraines, I made it with carob powder instead of cocoa. The long and short of it is – this is a great all-purpose chocolate cake. It goes together with no more than a bowl and a spoon and it bakes up in a flash.
I am giving you the half recipe today, which makes 12 cupcakes. I did not cut the icing recipe in half though. In my opinion, you can never have too much of this icing. I often double the amount when I am making the full-size cake, as it makes a nice thick coating that way. You will probably have icing left over after you ice your cupcakes. Leftover icing is never something to complain about.
I sometimes use vanilla in the batter, and sometimes not. The original recipe didn’t call for it, and made that way it is a taste of childhood. Rich, vanilla lover that he is, prefers to use the vanilla. Make the recipe the way you prefer. And if you have to make the cupcakes twice and do a side-by-side taste test, who am I to stand in the way of science?
One note – don’t use paper cupcake liners when making these. Too much of the cake sticks to them and they don’t come off cleanly. Just lightly grease the wells of the pan and the cupcakes will come out just fine.
What recipe do you make over and over again, changing it to suit your mood?
Black Devil’s Food Cupcakes
From The Cook’s Life
Makes 12 cupcakes
If you have time, make these the day before you need them. They only get better with age – the icing softens a bit and starts to soak into the cake and the chocolate flavor intensifies. They are also perfectly fine the day you make them.
1 cup flour
½ cup plus 2 tablespoons granulated sugar
¼ cup unsweetened cocoa powder
1½ teaspoons baking soda
⅓ cup vegetable or canola oil
½ cup buttermilk*
1 teaspoon vanilla, optional
½ cup strongly brewed coffee
Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan. Set aside.
Stir together the flour, sugar, cocoa and baking soda in a large bowl. Add oil, buttermilk and vanilla, if using, and stir well. Carefully stir in coffee. Batter will be very thin.
Using about ⅓ cup of batter per cupcake, fill pan. Wipe off any drips before baking. Bake for 12-15 minutes, or until tops spring back when touched lightly.
Cool cupcakes in pans about 5 minutes before removing to a rack to cool to room temperature. Wait until cupcakes are cool to ice them.
* Commercial buttermilk works best. But if you don’t have any, you can substitute slightly less than ¼ cup plain yogurt and slightly more than ¼ cup regular milk, mixed together. Or measure 1½ teaspoons vinegar or lemon juice into a measuring cup and fill to the ½ cup mark with regular milk. Let stand for a few minutes before using. The cupcakes won’t rise quite as high with either substitution.
3 tablespoons cocoa
1 cup sugar
¼ cup milk
¼ cup butter
1 teaspoon vanilla
Mix all but vanilla in a medium saucepan. Place over medium heat and bring to a boil, stirring. Reduce heat slightly and boil for one minute, stirring constantly. Remove from heat and add vanilla. Stir until very thick (it will look like a thick milkshake). When you draw a spatula or spoon across the bottom of the pan, the icing will only slowly start to fill in the gap.
You need to work quickly at this point. Dip the top of each cupcake in the icing, spinning the cupcake to get a thick coat of icing. Place each cupcake back on the cooking rack for the icing to set up. Icing will run down the sides of the cupcakes, which will make them look absolutely fabulous. If icing gets too thick to dip the last few cupcakes, use a knife to spread icing on those.
There will be icing left over. It is perfect on graham crackers, pretzels or fingers.
Store cupcakes in an airtight container for several days, if they last that long. You can freezer for longer storage.