What could be more appropriate for my first post than my favorite cupcake recipe: Devil’s Food Cake?
I make this cake recipe every Halloween because the dark, deep flavor of the chocolate cake isn’t so sweet that you can’t handle all of the other tasty things that people are trying to get you to eat. Not to mention the name. I mean, am I right?
So I’m going to just say this calmly and walk away: Halloween is my favorite holiday. Look at that picture! Roasted pumpkin seeds inside a Jack-o-lantern tin? Who does that? This chick, that’s who.
In the recipe below, I call for superfine sugar. If you have regular sugar, you can take it for a spin the in the food processor to achieve the superfine texture. If you own neither of these two items, don’t fret! Regular sugar works fine.
½ cup cocoa powder
½ cup packed dark brown sugar
1 cup boiling water
9 tablespoons (just over 1 stick) soft unsalted butter
¾ cup superfine sugar
1 ½ cups all-purpose flous
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Mix cocoa and brown sugar in a bowl. Slowly pour in the boiling water. Mix with a hand whisk, then set aside.
In a separate bowl, cream the butter and superfine sugar, beating well until pale and fluffy.
In a third bowl (those without dishwashers, forgive me), stir the flour, baking powder and baking soda together.
Back over to the creamed butter and sugar! Add the vanilla extract as your mixing. Then drop in one egg and a little bit of the flour mixture. Stir really well. Add the second egg and another portion of the flour mixture. Mix well. Keep adding some of the flour mix and stirring until it’s all incorporated.
When that is done, mix in the cocoa mixture.
Divide this delicious chocolate madness into cupcake liners. Bake for about 15-20 minutes.
I pair this cake with a traditional vanilla buttercream. On Halloween, I add orange food coloring, because why not?
Delicious dealings, friends! And Happy Halloween!