So my first foray into the book was for a night out at our friends Beth and Justin's house. We had an awesome dinner with them of pot roast, broccoli, and delicious red skin mashed potatoes. I brought dessert that was supposed to be in the form of "Devil's Food Cupcakes with Cream Filling" (much like a Hostess cupcake!), but unfortunately my icing tips weren't quite strong enough to get the cream into the cake. No matter, though. The cupcakes with the ganache were delicious enough! They were so rich and chocolatey, and went perfectly with the (many) glasses of red wine we had with them (and the hilarious rounds of Mad Libs with new friends Hanna and JP!). I would definitely recommend making the cream filling work for you if you aren't a fan of very rich chocolate desserts. The cream would very much lighten it up.
The most important part of this baking experience? Not overcooking the cupcakes!
I'll repeat it: NOT OVERCOOKING THE CUPCAKES!
I have learned the hard way that cooking chocolate cupcakes for too long creates a dry, tasteless cupcake. If you can perfect your baking time, it doesn't matter WHAT you put on top of them!
On to the recipe!!
Devil's Food Cupcakes with Cream Fillingfrom "The Craft of Baking" by Karen DeMasco and Mindy Fox
For the Cupcakes:
- 3/4 C plus 1 1/2 tsp unsweetened cocoa powder
- 3/4 C cake flour
- 2/3 C unbleached all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/4 C plus 2Tbsp packed dark brown sugar
- 5 Tbsp unsalted butter at room temperature
- 1 large egg
- 1 large egg yolk
- 1/2 C plus 2Tbsp buttermilk
- 3/4 tsp pure vanilla extract
In a medium mixing bowl, whisk the cocoa powder and 1/2C plus 2 Tbsp warm water to form a paste; set aside.
In another bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
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.
Divide the batter evenly among the muffin cups, filling them 3/4 full (I really like to use a zip-top freezer bag for this, with the corner cut off. Really easy to control, and one less thing to clean!). 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 clean, 20-25 minutes*. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.
*I actually recommend removing them when the toothpick comes out when there are still a few crumbs on it. If it comes out totally clean, they're usually overcooked. Also, these took me 17 minutes, but again I made 24 cupcakes instead of 12...12 would have been some LARGE cakes!
For the Cream Filling:
- 1 C heavy cream
- 2 Tbsp confectioners' sugar
- 1 tsp pure vanilla extract
**Okay, me again. I don't know about you, but it drives me CRAZY when I read a cookbook, and get to a step like this where they just assume that everyone keeps crazy kitchen gadgets like piping bags and tips in their kitchens. I like to bake, and I've made some crazy investments in things like piping bags, tips, bench scrapers, etc...but most people don't! SO. If you would like to do this, do as follows:
Take the paper liners off your cupcakes. Using a small paring knife, cut a small circle into the bottom of your cupcake, only to the middle-not all the way through. Gently pull out the cake circle (SAVE IT! DON'T EAT IT! Yes I see you ready to pop that in your mouth...sneaky sneaky!) and set it aside. Put your cream filling into a zip-top bag (a sandwich bag will work) and cut off a small tip in the bag. Insert your brand new fancy piping bag into the hole you just made in your cake and fill. Take the circle of cake, cut off the end so it's about 1/4" long. Now, "plug" your cream center with the bottom of the cake, and voila! You're ready to frost. And you didn't have to break the bank at Sur La Table for new gadgets that you'll only use once a year! Just be careful, as you now have a hole in your cupcake. Be gentle! Don't use your kung-fu grip on them when you dip in the ganache.
For the Ganache:
- 4 oz semisweet chocolate, chopped (I just used chips, unchopped. Mini chips would be even better)
- 1/2 C heavy cream
- 2 Tbsp light corn syrup
Dip the top of each cupcake in the ganache, tapping gently to remove the excess. Return the cupcakes to the wire rack to let the glaze set up, at least 30 minutes.
The cupcakes can be kept in an airtight container in the refridgerator for up to 3 days.
SO delicious! I would totally make these again. Especially because I'm not a huge frosting person. Ganache fits my taste much better. Thanks to our wonderful friends Beth, Justin, Hanna, and JP for being my taste testers, and as always to my husband for being a good sport and always telling me everything I cook tastes good (last night it was in the form of "Get me another cupcake woman!" ;) what a gentleman.). Enjoy!!