So let's face it, with most cupcakes, the "cake" portion is merely a delivery method for the frosting. Often dry or overly cake-y, they usually don't inspire you to chew the frilly paper cup after the cupcake has been consumed, yearning for more. This cupcake might change all that. Here I used a devil's food cake, which is so moist, dense, and chocolatey delicious it is a deserving throne for the heavenly frosting that crowns this dessert.
In addition to the standard recipe, I added 2 wedges of Ibarra Mexican Chocolate. Typically used to make Atole, Champurrado, or Mexican Hot Chocolate, this chocolate comes in disks and is not for the lazy or the feint of heart. It required the use of a hammer to break off 2 wedges and a heavy duty chocolate grater to scrape the wedges into a fine powder. It is made from sugar, cacao nibs, and cinnamon "flavor", but what it adds is a complexity and fullness to the cocoa powder that would be otherwise lacking.
In this recipe however, the frosting is still the main event. I experimented with several recipes...including the buttercream frosting recipe from the February issue of Martha Stewart Living that makes a ridiculous 4 cups of frosting (great if you are making cupcakes for a 3rd grade class, excessive when making 14 cupcakes for a small birthday gathering). What I settled upon was the recipe on the back of the box of C&H powdered sugar, with a few very important tweaks. Using the recipe as written on the box produced a cloyingly sweet frosting that instantly made my teeth ache upon tasting it. The addition however of sea salt and cloves balances the sweetness and adds an unexpected spiciness that is niceiness.
This recipe yields 14 "texas sized" cupcakes (as stated on the package of muffin cups) and would likely yield 16-18 normal cupcakes, or better yet, 30 mini cupcakes.
Devil's Food Cupcakes
Adapted from the Better Homes and Gardens Cookbook 12th edition
Prep 40 min. Baking time 25 min. Oven 350 degrees.
Ingredients
3 eggs
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 wedges Ibarra Mexican Sweet Chocolate finely grated
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 1/4 cups brown sugar
1 1/2 cups white sugar
1 teaspoon vanilla
1 1/2 cups cold water
1/4 teaspoon ground cloves
Method
1. Allow eggs and shortening to stand at room temp for at least 30 minutes.
2. Meanwhile, mix flour, baking soda, cocoa powder, grated mexican chocolate, cloves, and salt together in a medium bowl.
3. In a larger mixing bowl, beat shortening with an electric mixer on high for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, beating after each addition until combined.
4. Add flour/cocoa mixture and water alternately, a little at a time, beating on low until well combined.
5. Pour mixture into muffin cups, and bake in a 350 degree oven 20 - 25 minutes or until a toothpick inserted in the middle comes out clean.
6. Allow to cool 1 hour before frosting.
Clove Spiced Frosting
Makes approx 2 cups
Ingredients
1 lb powdered sugar
1 stick butter, softened
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon vanilla
Method
1. Allow butter to stand at room temperature approx 30 minutes until well softened.
2. Add butter, salt, cloves, and vanilla to a large mixing bowl.
3. Begin adding powdered sugar gradually, 1/2 cup at a time, and beat at high speed until well combined and all sugar has been added (approx 6 minutes). I recommend the use of a stand mixer for this if available, scraping the sides after each addition.
4. Salt and vanilla amounts can be adjusted to taste. The frosting will be soft but will thicken upon sitting, stir regularly while frosting the cupcakes to keep it pliable. Extra frosting will keep covered in the refrigerator for up to 2 weeks.
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