Letter D: Double Chocolate/Devil’s Food Cupcakes with Dark Chocolate Frosting and Monogram Cookies
Hey everyone! Sorry this post is so late!! I made these cupcakes over a month ago I think, but school trips, spring break, and just a crazy amount of work got in the way of me posting this! Because I don’t remember every little detail about the baking process, and it’s also pretty late and I’m getting tired, I think I’m going to make this a short post with a lot of pictures. I’m pretty sure that’s what most people would want in general, anyways (in my opinion, pictures are quite possibly the most important part), so hopefully you guys will still like this recipe and give it a shot, even without the massive background info. That being said about the pictures, I totally spaced while making the batter so I don’t have any pictures of that in the actual porcess of being mixed, and I only have photos of the cupcakes after being taken out of the oven (although I do have a lot of those post-baking pics.) Sorry!!!
(By the way, if you read my last post, you saw that my mom had just gotten me a Martha Stewart cupcake book. This is a recipe from it, so if you like this flavor or the monogramming idea, then you should take a look at the entire book; it’s great!)
Devil’s Food Cupcakes with Dark Chocolate Frosting and Monogram Cookies
Makes: 30 regular sized cupcakes and 6 minis
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt (I think I might have used kosher salt… maybe… I can’t really remember!!)
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then coca mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester (or toothpick) inserted into center comes out clean, about 20 minutes. Transfer tins to wire racks to cool for 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Dark Chocolate Frosting
Makes about 5 cups
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 (3 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar, sifted
Pinch of salt
1 pound best-quality semi-sweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down the sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
(the dark chocolate frosting is in the bag on the left, and the chocolate royal icing for the monogrammed cookies is in the bag on the right)
Small sugar cookies or, if you don’t have time (like me), Nilla wafers
–> 1 pound (4 cups) confectioners’ sugar, sifted
–> 1/4 cup plus 1 tablespoon meringue powder
–> Scant 1/2 cup water, plus more as needed
–-> Unsweetened Dutch-process cocoa powder, as much as needed for chocolate taste (I just eyeballed it)
Frost the sugar cookies with any letter you want, (maybe an initial for someone’s birthday cupcakes, or I chose the letters L, A, and X on different cookies for lacrosse cupcakes). Make sure to frost the letters slightly off center because when you stick the cookie in the frosting, you want to make sure it is still visible beyond the icing. (Something that I forgot to do…)
These cupcakes were definitely good, I mean, most chocolate cupcakes usually are, but I don’t think they’re my favorite so far yet. I’m seriously thinking my oven is realllyy messed up, because these cupcakes turned out a little too dry and crumbly, much like any of the other cupcakes that I made (that didn’t involve fruit or carrots or anything to keep it moist). I also expected for these cupcakes to have a really strong, rich flavor because of the amount of actual chocolate in them and the frosting, but they weren’t actually that chocolatey. (Haha that’s actually I real word I guess because it didn’t come up underlined in red like the other misspelled things!) The frosting was pretty good, though, and it tasted much like the frosting on cupcakes that you get from the bakery. It was tasty, light, and a little bit fluffy, which I think many people would like, although I personally prefer a denser, thick icing. I think if someone has a working oven (so they won’t overbake it like I did!!) and wants a cupcakes that’s fairly light for a chocolate cupcake (similar to a cupcake from a bakery) then these cupcakes would be perfect for them. Another side note; if you want to bring in these cupcakes with the monogram cookies in the frosting, I would definitely recommend bringing the cookies separately from the cupcakes, because after you put them in the icing, they tend to get soggy. (Even if it’s just overnight, in the morning, the cookies will no longer be crisp and it will ruin some of the polished look of the monogrammed cupcakes.) Also, I can’t exactly remember if I needed to make more frosting for the cupcakes (I think I might have had to make a half batch more, maybe), but you do need to pile the icing pretty high if you want to have enough to keep the cookie in place. I think that’s about it… Sorry for taking so long with this post! If anyone feels like trying this recipe, with or without the monogrammed cookies, then please tell me all about it in the comments!! Thanks so much you guys!
(oh, p.s. I ran out of mini cupcake liners, so my mom had this adorable idea of creating our own! we cut our own liners out of parchment paper, and it created this adorable, homemade, rustic look that is super cute! (see picture above). You guys should try it out; it’s a very cute idea and everyone will love it!