Receta Devil's Food Cupcakes with Chocolate Frosting 令人着魔的巧克力杯子蛋糕
When I saw Bake Along theme for the week from 23 July till 1st Aug was Devil's Food Cupcakes, I immediately wanted to bake along with Lena, Joyce and Zoe too. So here are my cupcakes with rich chocolate frosting were wonderfully delicious, moist and not too sweet and still stayed soft in the fridge even until the next day. They were so easy to make that you'll definitely never regret to bake them again and again.
Devil's Food Cupcakes with Chocolate Frosting
Ingredients: makes 8 - 10 cupcakes
- 25g unsweetened cocoa powder (I used valrhorna cocoa powder) - (1/4cup)
- 30g semi sweet chocolate (I used valrhorna chocolate 60%), chopped to pieces (1 oz)
- 1/4 cup boiling water
- 1/4 cup buttermilk (I used natural yogurt)
- 75g plain flour (1/2 cup)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 60g brown sugar (1/3 cup)
- 45g canola oil (1/4 cup)
- 50g caster sugar (1/4 cup)
- 1/2 tsp vanilla extract
Methods:
Preheat oven to 170 deg c and line muffin cup with paper liners.
Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the buttermilk.
In a separate bowl, mix flour, baking soda, salt together. Set aside.
Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
Scoop batter evenly among paper liners. Bake for about 18 minutes (I baked mine for 25 minutes) or until tester inserted comes out clean.
Let cupcakes cool in the pan and cool completely before frosting it.
Frosting
90g semi sweet chocolate (I used) valrhorna chocolate 60%, chopped to pieces (3oz)
1 tbsp whipping cream (optional)
15g butter (1 tbsp)
1/4 cup natural yogurt
1/2 tsp vanilla extrqact
13g icing sugar (1/8 cup)
Stir chocolate and butter in a medium bowl over simmering water until melted and smooth. Remove from water and whisk in yogurt and vanilla, then icing sugar.
Let stand until thick to spread or put in the fridge (for about 1-2 mins) to fasten the process. Fill a piping bag with Wilton nozzle star tip 1M and the chocolate cream. Pipe a circular swirl design on the cuppies.
材料：做约8-10个
25克 可可粉，过筛
30克 半甜巧克力 （我用valrhorna 60% 巧克力）切碎
1/4杯 热开水
1/4杯 天然酸奶
75克 普通面粉
1/2茶匙 苏打粉
1/4茶匙 盐
60克 赤糖
45克 栗米油
50克 细糖
1个 大鸡蛋
1/2茶匙 vanilla香精
预热烤箱至170度。把纸杯放入6个玛芬烤盘内。
将巧克力面糊舀进纸杯里至9分满。送进烤箱烤约18-25分钟(根据蛋糕体大小而定）或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
90克 半甜巧克力 （我用valrhorna 60% 巧克力）切碎
1汤匙 淡奶 （可不加）
15克 牛油
1/4杯 天然酸奶
1/2茶匙 vanilla 香精
13克 糖粉
将巧克力，谈奶和牛油放在碗中，隔水加热至巧克力融化搅至顺滑。离火后倒入酸奶及vanilla香精，拌匀加入糖粉，搅拌均匀即可。
待冷却至巧克力酱变浓稠或放入冰箱冷藏约1分钟使它达到适涂抹的硬度，从冰箱取出再搅至顺滑即可抹在蛋糕上或用裱花嘴Wilton 1M装入裱花袋里，倒入巧克力霜挤在蛋糕上装饰就完成了。