It’s getting pretty spooky up in here! A friend of mine gave me these super cute cupcake wrappers and stands not too long ago, and I wanted to be sure to use them before the season passed. I thought devils food would be appropriate for spider cupcakes, so I surfed the web until I found a great sounding recipe.
Devils Food Cupcakes recipe from The Wednesday Chef
3/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
3/4 cup cake flour
2/3 cup unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups plus 2 tablespoons packed dark brown sugar
5 tablespoons unsalted butter at room temperature
1 large egg
1 large egg yolk
1/2 cup plus 2 tablespoons buttermilk
3/4 teaspoon pure vanilla extract
1. Preheat the oven to 350F. Line standard muffin tins with paper liners, if you have more than one 12-cup muffin tin. Otherwise line a standard 12-cup muffin with liners and then line small ramekins (if you have them) for the remaining batter.
2. In a medium mixing bowl, whisk the cocoa powder and 1/2 cup plus 2 tablespoons warm water to form a paste; set aside.
3. In another bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix the brown sugar with the butter on medium speed until they are well combined with no pieces of butter visible. Add the cocoa paste, making sure to use a spatula to get all the cocoa paste into the mixer bowl. Once this is well combines, add the egg and egg yolk. Scrape down the sides of the bowl with a rubber spatula. In three additions each, add the buttermilk and vanilla extract, alternating with the flour mixture.
5. Divide the batter evenly among the muffin cups, filling them 3/4 full. Bake, rotating the tins halfway through, until the cupcakes spring back to the touch and a tester inserted in the center of a cupcake comes out mostly clean, 20-25 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.
Luisa’s recipe calls for a cream filling and ganache, and I just did not have all those steps in me today. I knew I how I wanted to decorate them, and ganache didn’t seem like the best choice. I haven’t had a whole lot of luck making homemade frosting in the past, but I saw this recipe for chocolate buttercream, and have never tried buttercream before, so I thought I’d give it a go. It actually turned out pretty darn good! Goooooooooo me!
Chocolate Buttercream Frosting recipe from Savory Sweet Life
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 1/2 cups confectioners (powdered) sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream ***I used skim milk and it turned out just fine
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time
Then on to the decorating! You know this is not my strong suit, but fun just the same.
What does everyone have going on for Halloween? Baking? Costumes? Parties? I’m still undecided on all of these. We definitely have a big bag of candy for the trick or treaters on Monday. The weekend plans are still up in the air. One thing for sure is that I will be carving a pumpkin in the next couple of days. That’s my favorite part of Halloween ALWAYS!
I’m also starting to realize that my goal of not gaining weight this holiday season is going to be a tough one. Does anyone else want to drink lots of wine when the weather gets cold? That’s like all I can think about lately……that and eating these cupcakes.