Last month my blog completed 9 years of existence in the blogosphere. Nine. Whole. Years! I don’t know where the years have flown by and it suddenly makes me feel very old. To celebrate this occasion I made some cupcakes. Just kidding! I generally make cupcakes when my kids demand them from me. I have tried this recipe like a zillion times and topped the cupcakes with this amazing chocolate fudge frosting (the recipe of which I will share next). My kids love this indulgence occasionally although I don’t bake too often these days. The primary reason is that I am trying to watch my weight and baking just puts me into an eating frenzy, because, well, who can resist a batch of warm, fresh, home-baked goodies? I am also a self-confessed chocoholic. I just cannot resist chocolates in any form. I experience sheer bliss when I eat them and these cupcakes were no exception. They are ultra moist & fluffy to begin with. Plus they are chocolate. Plus they have a mind blowing frosting that you just cannot resist.
I never manage to get pictures of these cupcakes as they get over in minutes. This time I made sure I hid some for the photoshoot. I really really hope you give this recipe a try, especially if you are a chocoholic like me!
Here are some of my celebratory post of the yesteryears!
7th Blogversary – Chocolate & Almond Marbled Bundt Cake
6th Blogversary – Divine Chocolate Brownies
5th Blogversary – Balti Chicken
4th Blogversary – Steamed Bread Pudding
3rd Blogversary – Chocolate Walnut Truffles
Save this recipe on Pinterest and do follow me there!
Devil's Food Cupcakes
- 115 grams soft brown sugar * see notes
- 115 grams all purpose flour
- 25 grams cocoa powder
- 1/2 teaspoon baking soda
- 55 grams unsalted butter at room temperature
- 2 large eggs at room temperature
- 150 grams sour cream * see notes for an easy substitute
- a pinch of salt
- Line a 12 hole muffin tray with cupcake liners. Preheat oven to 175 degrees C
- Put the butter & sugar in a large mixing bowl. Sift in the flour, cocoa powder, baking soda and the salt. Add the eggs. Whisk everything well using an electric whisk.
- Add the sour cream or the hung curd mixture and mix everything gently using a spatula.
- Divide the mixture equally between all the cupcake liners and gently tap the tray to release any air bubbles.
- Bake in the preheated oven for 15-17 minutes or till the skewer inserted comes out clean (my cupcakes took exactly 15 mins). Remove the tray and place on a wire rack to cool for about 10 minutes before removing the cupcakes. Let the cupcakes cool completely before frosting/icing them.
The nutritional values are only indicative.