Breadwinners' Devil's Food Cupcakes - Dallas News |

Breadwinners' Devil's Food Cupcakes

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Bread Winners Café & Bakery's
        Devil's Food Cupcakes

Devil's Food Cupcakes - Yield 32
3/4 cup 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
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

1.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.
2.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 cocoa 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
3.Fill cups 3/4 of the way full. Bake, rotating the pan at 10 minutes into
baking. Cook until a cake tester inserted in centers comes out clean,
about 20 minutes.
4.Cool in pans, remove and frost and decorate.

Chocolate Butter Cream Frosting
1 c. butter, softened
2 tsp. vanilla
1/4 tsp. salt
2 (16 oz.) pkg. powdered sugar, sifted
1 1/3 c. cocoa
1/2-3/4. warm milk

1. Beat first 3 ingredients at medium speed with an electric mixer until
2. Whisk together powdered sugar and cocoa. Gradually add powdered sugar
mixture alternately with 1/2 c. milk at a time, beating at low speed until
blended and smooth after each addition. Beat in additional milk for
desired consistency.

Fun decorations:
Crushed Chocolate Wafers
Gummy Worms
Candy Eyeballs
Cookie gravestones
Black licorice rope for spider legs
Red hots

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