Cupcakes - Devil's Food Cake with Buttercream

The devil's cake is actually chocolate cake. Very moist, and most importantly, not sweet. Just nice. I made these cupcakes with a lot of interruption@'help' from my youngest son, Faris..he wanted to taste this , stir that, cut this, poke that...oh dear...:-) and the rose doesnt come out as nicely as i would want it to be..since i dont want to make the buttercream too sweet, i used less icing sugar, the icing become a bit thin..so the petals didnt come out as perfectly as they should...i prefer using swiss meringue buttercream or simply whipped cream or cream cheese as the cupcake topping but since these cupcakes are not going to be eaten in one day..so buttercream is the best option, cos it stays longer in the fridge ...or on the shelf...the thing is i sold these cupcakes at the shop where they dont have a proper place to put cakes in...so they just take 1-2 and display them at the glass counter with no temp control...and that place is quite warm...the owner said he will find a suitable mini glass cabinet to put the cake/cupcakes in...we'll see...

Recipe

DEVIL'S FOOD CAKE

1 C Sugar
12 Tablespoons Cocoa
3/4 Cup Cake flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 each Egg
2 each Egg Yolks
1/2 Cup Hot Coffee
1/2 Cup Buttermilk
5 Tablespoons Unsalted Butter, cubed
Splash Vanilla Extract

1. Preheat oven to 350F .Place oven rack in middle of oven.
2. Butter and flour 9" round cake pan or individual ramekins. If you have parchment paper, cut out a circle and place on bottom of buttered pan. Butter and flour over parchment, if using.
3. In one big bowl sift cocoa, sugar, cake flour, baking soda and baking powder. Add salt to this, whisk to achieve a uniform mixture, and create a "well" in center.
4. Brew coffee, measure and drop cubed butter in hot liquid, whisk to melt and combine. (Do not let mixture cool too much.)
5. Pour cracked egg and yolks into well, whisk briefly. Pour in coffee-melted butter mixture, whisk briefly, pour in buttermilk and then whisk thoroughly to incorporate all dries. Attempt to eliminate any lumps. Add splash of vanilla extract.
6. Batter will be very loose, pourable.
7. Pour batter into prepared baking pan. Set first timer for 20 minutes. At the 20 minute mark, turn pan around, and set timer for another 10-15 minutes. (If you choose not to turn pan around it will most probably rise lopsided.) **Cake is done when skewer or sharp knife inserted in middle comes out clean and/or when sides pull away from pan and middle bounces back to the touch.
8. Cool cake pan on cooling rack until room temperature. Turn cake out to cool more or serve.

**I don't like to say how long a cake will take to bake. It depends on your oven, how long it needs to preheat, how hot your kitchen is, and the weight/material of your cooking vessel(s).

Note: I baked the cupcakes for 20 minutes.

Source:Shuna Fish Lydon