Call for a free 15-minute consultation to customize your needs | (720)712-0851


Blog Layout

Chocolate Devil’s Food Babycakes

The Dough Mamma • May 05, 2015

My last week of pregnancy was pretty grueling.  First, I was one week overdue.  Ordinarily this would not be bad news as I was enjoying the peace and quiet I knew would surely vanish with the birth of a newborn.  The downside to being late however, was everyone and their mother was texting me to see if I had delivered yet.  Every time I picked up the phone, the same question was presented, “Did you have the baby yet?”  In the world of social media and texting, don’t people realize announcements are practically in real time?  If I had given birth, certainly the majority of our loved ones and friends would know about it.  Word to the wise, if you are expecting, tell everyone you are due two weeks later than your actual due date.

On top of the constant pressure to birth a human being on a timeline, every store I entered, some well meaning clerk wanted to know my due date.  Really?  You are going to ask me that now?  Thank G-d my hormones did not take over, otherwise I would have hopped over the cashier counter, grabbed the store microphone and loudly shouted across the store to kindly “piss-off”.  Excuse my language,  hormones are powerful little buggers.

These decadent and delicious devil’s food chocolate cupcakes were baked and made in honor of my daughter’s due date, April 19th.  The day came and went without a baby, as most due dates are inaccurate, but the three of us enjoyed them in our baby’s honor. Lord knows I needed a shot of chocolate, a hormonal cure that works almost every time.

The difference between regular chocolate cake and Devil’s food cake is, Devil’s food cake is traditionally more light and fluffy, has a deep chocolate flavor and is extremely moist.  In order to create this trifecta of deliciousness, coffee is often used instead of milk; baking soda is increased to elevate the PH, creating the rich chocolate color; and lastly, cocoa powder is used instead of melted chocolate.  This recipe, adapted from Cook’s Illustrated, includes all the above with the addition of melted chocolate, creating the most divine cupcakes you may have ever tasted.

Enjoy!

Chocolate Devil's Food Babycakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves:  12
 
This recipe can be cut in half if you prefer less temptation in your household. This recipe also calls for bittersweet chocolate, but I find a 50% ratio of bittersweet and semisweet chocolate renders a much more well rounded chocolate treat. The frosting is so easy to make and requires only chocolate and cream - a recipe to include in your repertoire indeed.
Ingredients
  • Ganache Filling
  • 2 oz of bittersweet chocolate (finely chopped)
  • ¼ cup heavy cream
  • 1 Tbsp of powdered sugar
  • Cupcakes
  • 3 oz of bittersweet chocolate (finely chopped)
  • ⅓ cup (1 oz) Dutch processed cocoa
  • ¾ cup of hot coffee
  • ¾ cup (4⅛ oz) All Purpose flour
  • ¾ cup (5¼ oz) granulated sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 6 Tbsp of vegetable oil (I use grapeseed)
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla bean paste
  • Frosting
  • 1 cup of heavy cream
  • 4 oz of semi-sweet chocolate (finely chopped)
  • 4 oz bittersweet chocolate (finely chopped)
Instructions
  1. Ganache
  2. Place chocolate, cream and powdered sugar in medium microwave safe bowl and heat for about 30 seconds or until mixture is warm to the touch. If you don't want to use a microwave, use your stovetop instead. Whisk until smooth, transfer to another bowl and refrigerate no longer than 30 minutes.
  3. Cupcakes
  4. Adjust oven rack to the middle position and turn on oven to 350 degrees. Line muffin pan with cupcake liners.
  5. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.
  6. Whisk flour, sugar, salt and baking soda in a separate bowl and set aside.
  7. Whisk oil, eggs, vinegar and vanilla into cooled chocolate-cocoa mixture until smooth consistency. Add flour mixture and whisk until smooth.
  8. Divide batter among muffin pan cups. Place one slightly rounded tsp of ganache filling into each muffin pan cup.
  9. Bake until cupcakes spring back when gently touched, about 17 minutes. Allow cupcakes to cool in pan on a wire rack for about 10 minutes. Gently remove each cupcake and place on wire rack. Allow to cool completely, about 1 hour.
  10. Frosting
  11. Heat cream and chocolate in microwave in 20 second intervals until chocolate is melted. Use a fork to mix. Allow to cool in refrigerator for 1 hour. Remove and whisk until stiff. Frost cupcakes once completely cooled.

  Before
After

By The Dough Mamma 07 Mar, 2017
Delicious and refreshing
By The Dough Mamma 13 Feb, 2017
Watching “Leave it to Beaver” reruns on Nickelodeon was an all time favorite of mine as a kid. Like a window into Norman Rockwell’s soul, Americana could not have looked any sweeter. How simple life seemed back then, kids could play in the streets, dad went to work and mom stayed home. Family roles were clearly defined and though most likely confining for women, I’m guessing there was also some comfort in the concrete expectations of motherhood.
By The Dough Mamma 29 Jan, 2017
The beauty of marriage lies in the history that the two have created and weaved together, a history no one else can share. The day you walked down the aisle, the day your children were born, the nights you laughed so hard you cried, the moments you knew, this was your partner, you have been truly seen. The growth and evolution from sharing your life with someone is both beautiful and challenging but like most things in life, nothing worth while ever comes easy.
By The Dough Mamma 22 Jan, 2017
Despite the fact I spent my college years in Vermont, neither school nor work had ever been cancelled due to snow. Vermonters are tough as nails, if you can’t drive to work, then you better strap your snow shoes on and huff it. They’re used to massive snowfall and handle business like a boss, clearing roads quickly. Colorado on the other hand, mmm not so much. It appears Colorodans simply wait three days until it warms up and the snow melts. Why use snow plows if you don’t have to?
By The Dough Mamma 22 Nov, 2016
By now you may be knee-deep in “de-friending” folks over the election, or quite possibly planning your relocation to Canada, eh? Considering that off-grid home in the middle of the woods yet? If so, I know a guy…
By The Dough Mamma 06 Nov, 2016
As you can tell from the picture above, this post was originally intended for Halloween and Dia de los Muertos, clearly we are a day late and a dollar short, but hey it’s chocolate and can be enjoyed any time of year.
By The Dough Mamma 24 Oct, 2016
I remember first becoming a mother and questioning what my new position should look like. Should I still play the Beasty Boys in carpool, or should I be more responsible and play children’s music. Similarly now I question, what does it mean to be 40? Will I be buying my New Year’s Eve dress at Chico’s? Should I start buying Werther’s and clutch my pearls in dismay? Can I still watch the Housewives’ franchise or should I really buckle down and watch CNN nightly? What does it mean to be 40?
By The Dough Mamma 09 Oct, 2016
I’m embarrassed to admit I don’t particularly care for tomatoes. I’m rather picky about them in fact. I’ve always requested tomato-free sandwiches and hamburgers. If my meal happens to arrive with one of those little culprits, it’s like an affront to my soul. Here I am waiting for a bacon cheeseburger with crispy lettuce and they want to throw a wet slice of tomato in the bun, no thank you! The texture simply doesn’t appeal to me. Though I can appreciate their earthy sunburst flavors, I generally prefer my tomatoes in other forms such as: ketchup, marinara and soup. I will however make an exception for cherry tomatoes. Their size, the way they pop in your mouth and their savory-citrus flavor, make them far more appealing.
By The Dough Mamma 02 Oct, 2016
Filled with tart cinnamon apples, plump raisins and a delicate crumb similar to a coffee cake, this lovely dessert is perfect for the New Year or any celebration. Best served warm with a sprinkle of powdered sugar, it’s a delightful ending to any meal. Alternatively, you can allow this cake to cool completely and top with whipped cream or vanilla bean ice cream.
By The Dough Mamma 28 Sep, 2016
This salad is easy to make, and has a lovely variety of flavors which marry well and leave you satisfied. Crispy maple chicken, tangy goat cheese, crunchy hazelnuts and roasted red peppers, this salad is a big crowd-pleaser. Dress with your favorite vinaigrette and dinner is served.
More Posts
Share by: