As promised last week, here's the recipe from the cupcakes pictured with the chocolate buttercream frosting. The recipe is an adaptation of a recipe from the Chocolate Bliss recipe collection pictured at the right. You can purchase it on Barnes & Noble online or Amazon.
One funny thing about the recipe is that the directions start off with "This one-bowl batter makes dark, moist, cupcakes." The recipe then proceeds to give directions to use small, medium, and large bowls! Ha! So much for "one-bowl batter."
The cupcakes were pretty tasty, but to be honest, I'd just as soon use a Duncan Hines Devil's Food cake mix.
Nonetheless, here's the recipe.
Miniature Devil's Food Cupcakes
1/4 cup cocoa
1/4 cup boiling water
3 tablespoons buttermilk*
2/3 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3-1/3 tablespoons butter
2/3 cup brown sugar
1/2 teaspoon vanilla
*If you don't have buttermilk, add one teaspoon lemon juice to 2 tablespoons + 2 teaspoons milk. Stir and let sit five minutes.
Preheat oven to 350 degrees. Line mini-muffin pan with baking cups.
In medium bowl, stir the cocoa and hot water together. Add buttermilk and stir until blended.
In a small bowl, combine the flour, baking soda and salt.
In a large bowl, beat the butter with an electric mixer. Add sugar and beat until fluffy. Beat in egg and vanilla. Gradually beat in cocoa mixture and flour mixture. (See what I mean about three bowls?)
Using a small cookie scooper, scoop batter in mini muffin cups. Bake 10-15 minutes or until toothpick inserted in center comes out clean. Cool in pan for two minutes. Remove to cooling racks and cool completely before frosting.