I was going through my little book of recipes that I have collected over the years the other day when I found this recipe.
A Devil’s food cake is a moist, airy, rich chocolate cake. It traditionally has more chocolate than a regular chocolate cake which gives it its darker appearance. As far as I am concerned, if one is going to eat chocolate cake, then let it be as chocolatey as it can possibly be!!
In a mixing bowl, I measured and added all the ingredients, except the eggs.
It looks like a mess, I know, but be patient.
Using an electrical mixer (or a hand whisk), I mixed the ingredients until they were combined.
I added the egg, one at a time and beat until it was fully incorporated. After the second egg had been added, I beat the batter on high for 2 minutes.
The cupcake batter was done.
I am serious. I did promise a one-bowl recipe, did I not?
I lined a 12-hole muffin tin with cupcake liners and filled each liner with the batter until it was about 2/3 full.
Then I baked the cakes for 15 minutes.
And I had cupcakes!
They were placed on a cooling rack to cool completely.
There is no need to put frosting on the cupcakes – they are yummy as they are. But if you want to be fanciful or you really like the taste of frosting, then by all means, slather on the buttercream frosting!
I used a spatula to frost my cupcakes. I actually prefer using this method of frosting my cupcakes. You can also pipe the buttercream using a piping bag and a nozzle.
And top the pretty cupcakes with any toppings you like. Or not.
Devil’s Food Cupcake (Makes 24)
2 cups plain flour
2 cups caster sugar
1/2 cup cocoa powder
1 1/2 tsp bicarbonate of soda
1 1/2 cups milk
113g butter, unsalted and at room temperature
2 tsp vanilla extract
2 large eggs
1. Measure all the ingredients except the eggs into a mixing bowl.
2. Whisk until combined.
3. Add one and mix thoroughly before adding the second egg.
4. Beat on high for 2 minutes.
5. Fill cupcake liners until they are 2/3 full.
6. Bake at 180C for 15 minutes. A skewer inserted into a cake should emerge cleanly.
*Cupcakes can be kept frozen in an air tight container for up to 3 months. Thaw and let them come to room temperature before frosting. Once frosted, consume as soon as possible. Otherwise, they can be kept refrigerated for up to 2 days.
Chocolate Buttercream Frosting
Adapted from recipe by Savory Sweet Life
113g butter, unsalted, at room temperature
1 1/2 cups icing sugar, sifted
1/4 cup cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract
2 tbs milk (full cream)
1. Using the paddle attachment, cream butter for 2 minutes.
2. Add icing sugar and cocoa powder. Mix.
3. Add vanilla extract, salt and milk.
4. Beat for about 2-3 minutes.
5. Adjust the consistency of the buttercream by adding more icing sugar if it is runny, or more milk if it is too stiff.