Little Devil's Food Cupcakes

An alternate title for this post was, ahem: "Homely, homely, homely are the cupcakes."

My husband said they looked home-made.  He is very nice, you know.

Okay, so the truth is: this was my first time decorating cupcakes.  Thank, thank you, for welcoming me to 2005.

They do taste very good.  What they taste like, actually, is a devil dog...homey and delicious and perfect with a glass of milk.

This is another great recipe from my new favorite cookbook, Ellie Krieger's Comfort Food Fix.  I am so enamored with this book, that I have decided to celebrate with a whole month of Ellie Krieger recipes.  I'll have you know, that's an unusual amount of loyalty to me as far as cookbooks are concerned.  I mean, I do sort of have tons.  Tons.

Do try these little cupcakes.  They are the perfect portion size, and deliver a good strong dose of chocolate.  The chocolate glaze is so easy and so, so, so delicious!  Frosting is always the best part, right?

Little Devil's Food Cupcakes
yields 24 miniature cupcakes
from Comfort Food Fix, by Ellie Krieger

For cupcakes:

• 1/2 cup whole-grain pastry flour
• 1/2 cup cake flour
• 1/2 cup natural cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup reduced-fat sour cream
• 1/3 cup lowfat buttermilk
• 1/2 cup canola oil
• 2/3 cup dark brown sugar
• 1 egg
• 1 egg white

For Icing:

• 1/2 cup confectioners' sugar
• 4 tsp tablespoon nonfat milk, plus more if needed
• 2ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped

For Squiggle:

• 3 tablespoons whipped cream cheese
• 1/4 cup confectioners' sugar

Directions

1. Preheat the oven to 350 Fahrenheit.  Place paper liners in the cups of a pan that fits 24 cupcakes or muffins.

2. In a medium bowl, combine the flours, cocoa, baking soda, and salt.  Whisk together well.

3. In a small bowl, combine the sour cream and butter cream.

4. In a large bowl, whisk together the oil, brown sugar, and eggs.  

5.  Mix one third of the dry mixture into the oil mixture.  Then add in half of the sour cream mixture.  Follow with half of dry mixture, then the remaining sour cream mixture.  Finally, fold in the remaining dry ingredients.

6. Fill up the muffin cups to 3/4 fullness.  Bake the cupcakes for 13-17 minutes, until a wooden skewer inserted in the middle comes out dry.

7. Let cool in the pan for 5 minutes, and then on a cooling rack for 10 - 15 minutes.

8. Meanwhile, prepare the icing.  Combine the the confectioner's sugar and 4 tsp milk over low heat, stirring and heating until the sugar is dissolved.  Add the chocolate to melt it in.  The icing should be the consistency of pancake batter.  If it is too dry or thick, add in a little more milk.  Drizzle it over the cupcakes before it cools.

9. To prepare the squiggle, melt the cream cheese in the microwave by heating for 10-20 seconds.  Stir in the confectioner's sugar.  Allow to cool slightly.  Place in a piping bag or a plastic bag with a small corner cut off.  Pipe squiggles on to each cupcake.


For more yummy recipes, check out this chick cooks.