Food Network UK

Devil's food cupcakes with chocolate icing

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  • Ellie Krieger shares her lighter spin on these rich cupcakes.
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Ingredients

  • For the cupcakes (fairy cakes):

  • 85g wholemeal flour
  • 85g self-raising flour
  • 45g natural cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 125g low fat sour cream
  • 65ml low fat buttermilk
  • 25g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 65ml rapeseed oil
  • 85g dark brown sugar
  • 1 egg + 1 egg white

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 55g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 tbsp skimmed milk, plus more if needed
  • 40g plain chocolate (60 to 70 percent cocoa solids) finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

  • For the squiggle:

  • 1 1/2 tbsp Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream cheese
  • 2 tbsp Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar

Use imperial measurements

Method

How to make Devil's food cupcakes with chocolate icing

1) Place a shelf in the centre of oven and preheat oven to 180C/Gas 4.

2) Place one paper case into each section of a bun tin.

To make the cupcakes (fairy cakes):

1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together wholemeal flour, self-raising flour, cocoa, baking powder and salt in a medium bowl and set aside.

2) Combine the sour cream and buttermilk in a small bowl and set aside.

3) Combine the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , oil and brown sugar in the bowl of a food processor and mix on high speed, for about 1 minute, scraping down sides of bowl, until the sugar has dissolved and the mixture is light in colour. Add the egg and egg white and beat for an additional minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream-buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients until well mixed.

4) Spoon the mixture evenly between the paper cases. Place the bun tin in the oven and bake for 15 to 17 minutes, or until a skewer, inserted into cakes, comes out clean.

5) Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.

For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

1) Combine the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add the chocolate and stir until it has completely melted and the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing is the consistency of thick pancake batter; add more milk if necessary.

2) While the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing is still warm, top each cake with 1 1/2 to 2 teaspoons of Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing and set aside, for about 10 minutes, to let the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing harden completely.

For the squiggle:

1) Place the cream cheese in a small microwave safe bowl and microwave on high for approximately 10 to 15 seconds, until the cream cheese is melted but before it begins to bubble.

2) Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and stir until it is dissolved.

3) Let mixture cool slightly and transfer it to a Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe a squiggle of Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing down the centre of each cake.

Note: Remember, if you are using fairy cake papers they are smaller than cupcakes so you will need more paper cases for this recipe and may have to adjust the baking time.

Per Serving:

Calories 310;
Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 2 g) ;
Protein 5 g;
Carb 40 g;
Fibre 3 g;
Cholesterol 45 mg;
Sodium 230 mg