Devil's Food Cupcakes with Chocolate Icing

Name: Devil's Food Cupcakes with Chocolate Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 teaspoons baking soda; 59 milliliters lowfat buttermilk; 118 milliliters cake flour; 59 milliliters canola oil; 118 milliliters natural cocoa; 118 milliliters confectioners sugar; 2 Tbsps confectioners sugar; 2 Tbsps whipped cream cheese; 118 milliliters dark brown sugar; 43 grams dark chocolate (60 to 70 percent cocoa solids) finely chopped; 1 egg; 1 egg white; 118 milliliters reduced-fat sour cream; 1 Tbsp nonfat milk, plus more if needed; 0 teaspoons salt; 2 Tbsps unsalted butter; 118 milliliters whole-grain pastry flour

Devil's Food Cupcakes with Chocolate Icing might be just the American recipe you are searching for. This recipe makes 8 servings with 318 calories, 6g of protein, and 16g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have canolan oil, salt, egg white, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Place rack in center of oven and preheat oven to 350 degrees F.

Equipment you will use

Oven

Place a cupcake liner into each section of an 8-cupcake tin.

Ingredients you will need

Cupcakes

Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve.

Ingredients you will need

Baking Soda

Cocoa Powder

Salt

Equipment you will use

Whisk

Bowl

Combine sour cream and buttermilk in a small bowl and reserve.

Ingredients you will need

Buttermilk

Sour Cream

Equipment you will use

Bowl

Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute.

Ingredients you will need

Brown Sugar

Butter

Sugar

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Add egg and egg white and beat an additional 1 minute.

Ingredients you will need

Egg Whites

Egg

Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins.

Ingredients you will need

Buttermilk

Sour Cream

Cupcakes

Cocoa Powder

All Purpose Flour

Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.

Ingredients you will need

Cupcakes

Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved.

Ingredients you will need

Powdered Sugar

Sugar

Milk

Equipment you will use

Sauce Pan

Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing.

Ingredients you will need

Chocolate

Cupcakes

Icing

Milk

Let icing harden completely, about 10 minutes.

Ingredients you will need

Icing

Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble.

Ingredients you will need

Cream Cheese

Equipment you will use

Microwave

Bowl

Add confectioners' sugar and stir until sugar is dissolved.

Ingredients you will need

Powdered Sugar

Sugar

Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.

Ingredients you will need

Cupcakes

Icing

Equipment you will use

Ziploc Bags