Remember a couple days ago when I told you I was craving chocolate cake? Well, I finally did something about it.
A real delicious something, if you ask me.
This whole chocolate cake craving thing actually started two weeks ago when I was in Austin. Adam and I enjoyed a lovely, lovely dinner at Perla’s with friends and then walked across the street to Hey Cupcake for a little dessert fix. Intrigued by the simple, yet mouth watering options, I ordered a “Michael Jackson with Botox” cupcake (seriously), which turned out to a chocolate cupcake with a shot of whipped cream inside and cream cheese frosting on top. Heaven.
I loved the combination of chocolate and cream cheese frosting so much that I had to re-create it at home as soon as possible! And what’s more fun than personal sized layer cakes?
Cup-layer-cakes mean more frosting for you! And that, friends, is a very good thing seeing as this cream cheese frosting is sort of the best idea ever. These cupcakes are perfect for a crowd or…..as dessert for one. Because we all need a frosting stuffed chocolate cupcake in our lives every once in awhile, right?
Not to turn all Alton Brown on you guys this morning, but did you know what makes devil’s food cakes different than regular plain ol’ chocolate cakes? Devil’s food cakes are more old fashioned and use boiling water as the main liquid and cocoa powder as the form of chocolate (instead of melting chocolate chips). The addition of baking soda in the cake forms a reaction with the cocoa powder to produce a really really deep, almost red, color. Crazy!
Devil’s Food Cup-Layer-Cakes
makes about 2 dozen cupcakes
adapted from Gourmet
1/2 cup boiling water
2/3 cup cocoa
1/4 cup milk
2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, softened
2/3 cup packed light brown sugar
1 batch cream cheese frosting
Preheat the oven to 350 degrees.
Mix together the boiling water and cocoa until it becomes a thick paste. Add milk and vanilla and whisk until smooth. Set aside.
In another bowl, combine the flour, baking soda and salt.
Cream together the butter and brown sugar. Add the eggs, beating after each addition. Alternate between adding the flour mixture and the chocolate mixture while the mixer is running. Beat until smooth.
Spoon batter into buttered and floured cupcake tins. Bake for 25-30 minutes, or until cupcakes start to pull away from sides of pan. Remove and let cool completely.
Once cool, gently cut each cupcake in half. Pipe a blob of frosting on the bottom and sandwich pieces together then adding more frosting on top.
If making these ahead of time, store in the refrigerator and bring to room temperature before eating.