Devil's Food Cupcakes with Chocolate Frosting 另人着魔的巧克力杯子蛋糕

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.
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