Monday, January 24, 2011

Test Kitchen

Let me just start this blog by saying- I have no idea why my header is looking so fuzzy?  Does it look fuzzy and pixelated to you?   errr, very frustrating.

So anyway- back to "Test Kitchen".  Olivia's birthday is right around the corner and this year she requested chocolate cupcakes with blue frosting.  AND I really really don't want to use a box mix.  So I discovered this recipe over at and they came out amazing!  I know a box mix IS easy, but honestly, I have all these items in my pantry so that is pretty easy and no trip to the store.  Even my  husband was impressed at how tasty and moist they were.  Chocolate cupcake recipe- check. 

Devil's Food Cupcakes

1 C Flour
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/2 C granulated sugar
1/2 C firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 C luke warm water
1/4 C buttermilk  (I used a splash of white vinegar with reg milk.  Whisk and let is sit a few min-great replacement for buttermilk)

Position rack in the middle of oven and preheat to 350. Like a standard 12 cup muffin tin with liners. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. I know lots of people skip sifting, but in some recipes it's really important. This is one of them, so just pop it in a strainer and shake all those lumps out.  (I did this as well and wouldn't you know- she was right!)
In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined.

Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat.

Divide the batter evenly among muffin cups- use a cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Mine usually only take about 15- don't over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.

 Next onto the perfect frosting!


  1. Your adorable header does look fuzzy....I wonder why! Those pictures are perfect though!

    Those cupcakes look devine....came out looking (and by the sounds of it, tasting) delish. The recipe looks pretty easy - I have it all, except for buttermilk!

  2. Looks yummy! I've mastered chocolate frosting. Now onto the cake. And Jess-- you need to get over this way and check out Harris Farm for some real buttermilk. It's hard to find the real stuff, and it really does make a difference!