I just love devils food - whenever I make chocolate cupcakes I make this recipe- and my children and I like this frosting the best as well- we actually find buttercream a bit too sweet- of course decorating them for the holidays makes them extra special!
makes 2 1/2 dozen cupcakes
2 cups cake flour ( not self-rising )
1 cup unsweetened Dutch process cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 1/2 cups buttermilk
2 teaspoons vanilla extract
white chocolate cream cheese frosting:
1 pound ( two 8- ounce packages ) cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
8 ounces white chocolate ( such as Lindt- it’s better than baking chocolate), melted over very low heat and cooled to lukewarm temperature
to make the cupcakes:
Preheat the oven to 350 degrees. Line your muffin tins with cupcake papers. Set aside.
In a small bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars, and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended. Carefully, scoop or spoon the batter into the prepared cupcake liners, filling about three-quarters full. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on wire rack before frosting.
to make the frosting:
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well. Use immediately, or store, covered,at room temperature for up to 4 hours.