I found a devil's food cupcake in Martha Stewart's "Cupcakes". The instructions seem very odd to me because it's not the typical way that I used to make cupcakes. I used it as a guideline and made some changes based on the ingredients I had on hand. I haven't tried out enough recipes from the book to say if it's good or bad, but so far I'm not blown away.
The changes I made was using coffee instead of hot water to dissolve the cocoa powder. I also used Greek yogurt and milk instead of sour cream. Oh and since I use salted butter, I omitted the salt. One thing I've learnt, the hard way, is that salted butter is great in baked cakes and such but never in frosting.
3/4 cup of cocoa powder
3/4 cup of very strong coffee
3 cups of flour
1 tsp of baking soda
1tsp of baking powder
3 sticks of salted butter
2 1/4 cups of sugar
4 large eggs
1 tbsp vanilla
1/2 cup of milk
1/2 of Greek yogurt
Line your muffin tins and set them aside. I got about 20 large cupcakes and 24 small ones from this batch. Chris bought me these cute valentine's day cupcake liners from Bulkbarn and I'm putting them to good use :)
Whisk the cocoa powder into the coffee to form a shiny chocolate mixture.
Combine the sugar and the butter in a pot and melt it on the stove. I was lazy so I tried to do it in the microwave. The sugar totally did not melt and I didn't see much point in melting the butter and sugar in the first place. After they've melted, you are supposed to beat them with a mixer until it's cooled down. It only took about 7 minutes but I thought it was a complete waste of time. Why not just cream the butter and sugar like normal people do?
While the butter was cooling, I sifted together my dry ingredients over a piece of parchment paper. I didn't want any lumps so it's easier to incorporate later without over mixing.
After the butter has cooled, Beat in the four eggs, one at a time, until the mixture is pale yellow and frothy. Combine it with the chocolate and coffee mixture.
Mix in the flour and the Greek yogurt/milk, alternating between 2 additions. Mix until the flour is just incorporated.
Bake the regular sized cupcakes for 18 minutes and the mini ones for 13 in a 350 degrees oven.
Here is a picture of the cupcake liners. I thought they were the cutest thing ever.
Let the cupcakes cool to room temperature and frost with chocolate buttercream frosting. I decorated this one with sprinkles and used the 10 strawberries I had on the other ones. These were a hit at modeling practice :)