If you know me personally, you'll know that I am an avid cupcake supporter. I love cupcakes, possibly more than life itself! But seriously. Upon my invitation to my good friend Marta's baby shower, I decided straight away that I would bring mini cupcakes to celebrate Little Walnut's impending birth. Baby shower + baby cupcakes = cute!
I debated between making a chocolate cake and banana cake, subsequently finding out that the baby mama is allergic to bananas. Chocolate it is. I decided to try out a Devil's Food Cake recipe with fluffy marshmallow-like frosting. I adapted the cake recipe from Taste and Tell with the recipe below, and the fluffy frosting from All Recipes.
The chocolate cake turned out very light, moist and not overly sweet, so it made it very easy to eat more than a few in one sitting ;) The frosting was dynamite - really light and so yummy. I attempted to use a shortcut to make Swiss Meringue Buttercream and add unsalted butter after the frosting had been whipped, but the addition of the butter completely deflated my fluffy frosting.
While still delicious, it kind of defeated my purpose of making chocolate cupcakes with "fluffy" frosting.
On another note, I found the sweetest baby shower gift - organic teething toys in the shapes of fruit! I bought these from Grassroots in Toronto.
Devil's Food Mini Cupcakes (makes approx 84)
2 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla
1.5 oz semi-sweet chocolate, melted
1 1/3 cups cold water
1. Line cupcake tins with cupcake liners. Preheat oven to 350F.
2. Stir together flour, cocoa powder, baking soda and salt. Set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, melted chocolate and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
4. Fill cupcake liners 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.