Devil's food cupcakes

18

Ingredients

  • For the cupcakes:

  • 8 oz (225g) plain flour
  • 2¾ oz (75g) unsweetened cocoa powder
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • Salt
  • 4 oz (115g) unsalted butter, at room temperature
  • 8 oz (225g) caster sugar
  • 2 large eggs, at room temperature
  • 2.1 fl oz (60 ml) whole milk, room temperature
  • 2.1 fl oz (60 ml) coffee, room temperature
  • 1 tsp vanilla extract
  • 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 :

  • 4 oz (115g) milk chocolate, 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
  • 4.1 fl oz (115 ml) double cream
  • 1 tbsp butter
  • Raspberries, for garnish

Use metric measurements

Method

How to make Devil's food cupcakes

1) To make the cupcakes: preheat the oven to 180°C. Line one (12-cup) muffin pan with paper cupcake liners.

2) In a medium bowl, 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 the flour, cocoa powder, bicarbonate of soda, baking powder, and a quarter of a teaspoon of salt.

3) In a large bowl, beat the butter and the sugar together until light and fluffy.

4) Slowly beat in the eggs, one at a time. Mix together the milk, coffee, and vanilla in a measuring Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup . Add half the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.

5) Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before 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 frosting .

6) To make 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 frosting : Bring the heavy Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream to a gentle simmer. Add the 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 chocolate to a bowl with the butter and pour the hot cream over. 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 the mixture until melted and smooth. Let it sit for five to eight minutes until it thickens up.

7) 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 Frost the cupcakes with the chocolate 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 frosting using an offset spatula. Top each with a raspberry.