Devil's Food Cupcake with Chocolate Buttercream

There is an awesome cupcake blog where this chick has made just about any cupcake you can think of. And she is totally honest about her mess ups and what she would have done different if it didn't work out. I love that. This chick rocks, she is my cupcake hero.

So she has a recipe for Devil's Food cupcakes with chocolate buttercream frosting. Sounds awesome doesn't it? You can see the recipe here http//cupcakeblog.com/index.php/2005/6/recipe-devils-food-cupcake-with-chocolate-buttercream

The above pictures are from my batch. You like my cool frosting technique? lol That ziploc bag is a pretty cool kitchen tool. After making these cupcakes I have to say that I really liked the actual cupcake but not the frosting.

It is extremely rich and tasting it might actually make all of your teeth fall out! It was such a simple recipe I don't think that I made it wrong, it just has a lot of confectioner's sugar in it. And I have never tasted a homemade buttercream, so it could just really taste like that. It's sad when you prefer the taste of frosting from a can.

The girl's didn't care for it either but they did enjoy putting sprinkle on top of theirs. Then they took one bite and scraped the frosting off. Well I tried.

**After further review of the frosting....I suggest letting it set on the cupcake, then it is really good. I tried the frosting right after I made it and it definitely tastes better once it has set a bit**

Here is the recipe I used for those who don't want to venture over to her blog.

Devil’s Food Chocolate Cakemakes 24 cupcakes / 350 degree oven

2 cups flour

2 cups sugar

1/2 cup unsweetened cocoa powder

1-1/2 teaspoons baking soda

1-1/2 cups milk

1/2 cup butter

2 teaspoons vanilla

2 eggs

Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.

2. Mix on low speed just until incorporated.

3. Beat on high speed for 2 minutes.

4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercreamenough to lightly frost 24 cupcakes

1 stick butter

1/2 cup cocoa

4 cups confectioner’s sugar

~1/4 cup milk

1. Beat butter on high for about 30 seconds until soft.

2. Add cocoa and 1 cup of sugar and beat until incorporated

3. Add half of the milk and the remainder of sugar and beat until incorporated.

4. Continue to add milk until you get to the consistency you want.