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

I didn't hesitate to Bake Along with Lena, Joyce and Zoe when I saw the theme for the week from 23rd July to 1st Aug was Devil's Food Cupcakes, I immediately wanted to bake along with them too. So here are my cupcakes with rich chocolate frosting. They were wonderfully delicious, moist and not too sweet and still stayed soft in the fridge even until the next day. As this is a very easy recipe, I'll certainly have no qualms baking these cupcskes, again and again.

Devil's Food Cupcakes with Chocolate Frosting

Ingredients: makes 8 - 10 cupcakes
25g unsweetened cocoa powder (I used valrhona cocoa powder) - (1/4cup)
30g semi sweet chocolate (I used valrhona 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 large egg
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) valrhona chocolate 60%, chopped to pieces (3oz)
1 tbsp whipping cream (optional)
15g butter (1 tbsp)
1/4 cup natural yogurt
1/2 tsp vanilla extract
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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令人着魔的巧克力杯子蛋糕

材料：做约8-10个

25克可可粉，过筛

30克半甜巧克力（我用valrhona 60% 巧克力）切碎
1/4杯热开水

1/4杯天然酸奶

75克普通面粉

1/2茶匙苏打粉

1/4茶匙盐

60克赤糖

45克栗米油

50克细糖

1个大鸡蛋

1/2茶匙 vanilla香精

做法：

预热烤箱至170度。把纸杯放入6个玛芬烤盘内。
可可粉及巧克力放入碗里，倒入热开水搅至顺滑，然后加入酸奶，拌匀。
在另一个碗将面粉，苏打粉及盐过筛入碗里混合均匀，备用。用电动打蛋器把赤糖，油，细糖，鸡蛋及香精搅打至松发。
将粉类和巧克力酱分次交替拌均匀即可。
将巧克力面糊舀进纸杯里至9分满。送进烤箱烤约18-25分钟(根据蛋糕体大小而定）或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
待蛋糕在烤盘内待完全冷却后才取出抹上巧克力奶油霜。

巧克力奶油霜
90克半甜巧克力（我用valrhona 60% 巧克力）切碎
1汤匙淡奶（可不加）
15克牛油
1/4杯天然酸奶
1/2茶匙 vanilla 香精
13克糖粉

将巧克力，谈奶和牛油放在碗中，隔水加热至巧克力融化搅至顺滑。离火后倒入酸奶及vanilla香精，拌匀加入糖粉，搅拌均匀即可。
待冷却至巧克力酱变浓稠或放入冰箱冷藏约1分钟使它达到适涂抹的硬度，从冰箱取出再搅至顺滑即可抹在蛋糕上或用裱花嘴Wilton 1M装入裱花袋里，倒入巧克力霜挤在蛋糕上装饰就完成了。

**这巧克力杯子蛋糕真的会令人着魔。不甜不腻但很湿润，令你吃了还想再吃。你们也试试吧！

I’m submitting this to Bake-Along #83 : Devil’s Food Cupcakes hosted by：
Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.