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♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Wednesday, June 1, 2011

Devil’s Food Cupcake with Chocolate Buttercream

Makes 24

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa powder
4 cups confectioner’s sugar
1/4 cup milk

Preheat oven to 350 degrees.

Measure out everything but the eggs directly into your mixer bowl.

Mix on low speed just until incorporated.

Beat on high speed for 2 minutes.

Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this.

Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

To make the chocolate buttercream -
Beat butter on high for about 30 seconds until soft.

Add cocoa and 1 cup of sugar and beat until incorporated

Add half of the milk and the remainder of sugar and beat until incorporated.

Continue to add milk until you get to the consistency you want.

There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.

Recipe adapted from cupcakeblog

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