My family is returning to the states from Europe today. We are so excited as we have not seen them since last April and I will be introduced to my new granddaughter that is 9 months old. I also have a grandson that is four and I asked him what he wanted me to bring him when we meet him at the airport and he said chocolate cake. I asked if chocolate cupcakes would be good and he said yes. In the meantime, I got two sets of the mini muffin tins at an estate sale and knew I would use them for his cupcakes. I made them over the weekend and ended up with oodles of cupcakes. I made 12 regular size cakes and 48 of the mini cupcakes from the recipe I am sharing with you today. This recipe is not real complicated and the frosting turns out great each time I use it. When I clipped this recipe from a magazine years ago, I remember thinking someday I will bake these for my grandchildren. Dreams do come true.
I will divide the cupcakes and take half of them to the airport tomorrow and freeze the other half of the cupcakes for my grandson’s first visit to our house next weekend. Here is the recipe and I have made this several times in the past with no problems or mishaps at all.
Devil’s Food Cupcakes
Bake at 350 degrees for 20 minutes – Makes 24 to 26 regular size cupcakes. If you are using the mini muffins, you would bake the muffins for 10 minutes and I made 12 regular size and 48 mini muffins from this recipe
1 3/4 cups sifted cake flour
1 1/4 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened dry cocoa
1/2 cup vegetable shorteneing
1 cup milk
1 and 1/2 teaspoons vanilla
Combine flour, sugar, baking soda, salt and cocoa in a large bowl. Add shorteneing and 3/4 cup of the milk. Beat at low speed with electric mixer, 1/2 minute to combine ingredients, then at high speed for 2 minutes.
Add remaining milk, eggs and vanilla and continue to beat an additional 2 minutes. Fill paper-lined muffin cups half full.
Bake in a moderate oven 350 degrees for 20 minutes for standard size muffin tins or until tops spring back when lightly pressed with fingertip. Remove from pans; cool on wire racks. Frost with Chocolate Butter Cream Frosting.
Chocolate Butter Cream Frosting
Makes 2 cups (enough to frost 24 to 26 cupcakes)
1/2 cup (l stick) butter or margarine
3 cups confectioners sugar
1/3 cup unsweeteened dry cocoa
4 to 5 tablespoons milk
1 and 1/2 teaspoons vanilla
Beat butter or margarine in a medium size bowl with electric mixer until soft. Beat in the sugar and cocoa alternately with milk and vanilla, until smooth and spreadable.
The cupcakes make your house smell like a chocolate factory. Oh and by the way, yes I did sample them and I now have 45 of the mini-muffins. Hmmm! I might need to make that an even number of 44 mini muffins right now. Happy Monday Everyone!!!!!!!!!!!!!!!