Last week I had a great time teaching at Kathy Campbell and Keith Ellis' wonderful shop and cooking school Cook's Pots and Tabletops in Eugene, Oregon.  I made these cupcakes in my chocolate class and at the last minute we shook some heart-shaped sugar sprinkles over them.  Festive, and just a little bit silly, just as cupcakes ought to be...  A big thank-you to Rosa Mariotti for helping so well with both classes and providing the photo.

Devils Food Cupcakes 2 

DEVILS FOOD CUPCAKES WITH FLUFFY WHITE ICING

Makes 24 cupcakes 

2 cups sugar

1 2/3 cups all-purpose flour (spoon flour into dry-measure cup and level off)

1/2 teaspoon salt

1/2 teaspoon baking soda

4 ounces unsweetened chocolate, cut into 1/4-inch pieces

8 tablespoons (1 stick) unsalted butter, soft, cut into 12 pieces

1 cup boiling water (boil, then measure)

2 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

1/2 cup sour cream

Two 12-cavity muffin pans, tops sprayed, and the cavities in each lined with papers

 

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. In a medium mixing bowl whisk the sugar, flour, salt, and baking soda together.
  3. Put the chocolate and butter into a medium mixing bowl and pour the boiling water over them.  Wait 2 minutes, then whisk smooth.
  4. Whisk in the eggs, one at a time, then whisk in the vanilla and sour cream.
  5. Whisk in the flour and sugar mixture a third at a time.
  6. Divide the batter evenly among the cavities in the prepared pan, spooning it in. 
  7. Bake the cupcakes until they are risen and firm, and a small knife point inserted in the center emerges almost clean, about 20 to 25 minutes.
  8. Cool in the pan on a rack for 5 minutes, then unmold and finish cooling right side up on racks.
  9. If you’re not going to frost the cupcakes right away, cover them loosely with plastic wrap to keep them from drying out.  Wrap and freeze for longer storage.

 

FLUFFY EGG WHITE ICING

4 large egg whites

Pinch of salt

1 1/3 cups sugar

1/2 cup light corn syrup

 

  1. Half fill a saucepan with water and bring it to a boil over medium heat.  When it boils, adjust the heat so that the water continues at a gentle boil.
  2. Combine all the ingredients in the bowl of an electric mixer and whisk by hand to mix.  Place the bowl over the pan of simmering water and gently whisk until the egg whites are hot and the sugar is dissolved, about 3 minutes.  Make sure the mixture becomes to hot to keep your finger in when you test it.
  3. Whip by machine on medium speed until cooled and fluffy.  Spread or pipe on cupcakes.