Devil's Food Cupcakes with Cream Cheese Icing
★★★☆☆
Ingredients
- Devil's Food Cupcakes:Devil's Food Cupcakes:
- 2 cups (400g) granulated sugar2 cups (400g) granulated sugar
- 2⅓ cups (280g) all-purpose flour2⅓ cups (280g) all-purpose flour
- ⅔ cup (50g) cocoa powder⅔ cup (50g) cocoa powder
- ¾ teaspoon baking soda4 ml baking soda
- 1 teaspoon salt5 ml salt
- 1⅛ cups (300ml) hot coffee1⅛ cups (300ml) hot coffee
- ¼ cup rum60 ml rum
- 2 large eggs2 large eggs
- 1 cup (240ml) buttermilk1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract5 ml vanilla extract
- Cream Cheese Icing
- 1½ pounds (680g) cream cheese, softened1½ pounds (680g) cream cheese, softened
- 1½ cups (330g) unsalted butter, softened1½ cups (330g) unsalted butter, softened
- 2 teaspoons vanilla extract10 ml vanilla extract
- ¼ teaspoon lemon extract (optional)1 ml lemon extract (optional)
- 2 teaspoons freshly squeezed lemon juice10 ml freshly squeezed lemon juice
- 5 cups (600g) confectioner's sugar5 cups (600g) confectioner's sugar
- 2 tablespoons Lyle's Golden Syrup (or honey)30 ml Lyle's Golden Syrup (or honey)
Instructions
- 1. Heat the oven to 350°F and prepare 1 dozen large muffin tins with paper baking cups (or two 9-inch rounds).
- 2. Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.
- 3. Whisk together eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- 4. Fill a measuring cup or pitcher with the batter and then fill the muffin cups about ¾ full.
- 5. Bake the devil's food cupcakes for about 18-20 minutes (about 25-30 for 9-inch rounds) or until a tester comes out clean.
- 6. Allow to cool on a cake rack and then frost with cream cheese icing.
- 7. For Cream Cheese Icing: Combine all the ingredients in a medium sized bowl and cream together until smooth. Use a pastry bag fitted with a large star tip to decorate the cupcakes.
The coffee enhances the chocolate flavor without being detectable, while the rum adds depth (alcohol burns off during baking). Author prefers Dutch-processed cocoa for flavor and color, though natural cocoa produces a more even crumb. Can make 18 standard-size cupcakes instead of 12 large ones. Author recommends Philadelphia brand cream cheese specifically. Consider doubling the icing recipe if you want extra for decorating or sampling.
Wine Pairing: Dessert Wine — Port or Moscato — the rich chocolate and cream cheese pairing needs a sweet wine with enough body to complement the decadent flavors without being overwhelmed