I got my hands in my pocket and my head in a cloud

[This is how I do
When I think about you]

A few days ago I promised you all cupcakes & I have finally come through!! They’re a little late & I’m sorry.

I had planned to post these back on Thursday afternoon & then give you all some Halloween cupcakes. I had also planned on making a cake for Dia de los Muertos, but that all got shoved in the background when my mom was admitted into the hospital on Thursday afternoon.

She’s fine, it was mainly for observation & she’s home now. I missed her very much. I haven’t been away from her for more than 3 days since my dad passed back in 2003. I hope you all understand my absence & pray for my mom’s continued recovery. It would mean so very much to me.

Now onto a lighter note!

Since it was Halloween time, I figured cupcakes were in order. [Though I don't think it was just because of Halloween... it's always a good time for cupcakes... don'tchya think? I know I do!]

Anyway… I decided to reluctantly try a new chocolate cupcake recipe… I usually dislike trying a new recipe when the one I have been using works perfectly for me. Something inside me makes me cringe… what if I’m disappointed? [I've always been that way... no matter what restaurant I go to I always seem to be scared to try something new... so I end up ordering a cheeseburger, fries, diet coke & extra pickles!]

This time I was not disappointed… I think I might even have bumped this to my favorite chocolate cake recipe!! I’ve stolen it… of course. From Peabody over at Culinary Concoctions by Peabody.

The only adjustments I made were to make it into a cupcake recipe & pulled the cupcakes out of the oven at 20 minutes… but our oven runs a little hot so you might have to leave them in a little longer. [Oh, & I made double the icing because I was making cupcakes]

This recipe really is amazing. My grandma who is a chocoholic loved these & my mom, who is almost anti chocolate, loved them… so they will definitely please everyone… says me.

Here you go:

[printable version]

Deeply Dark Devil’s Food Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.*
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additions alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
4. Bake cake for 45-55 minutes. Cool cake for 20 minutes after baking.**
5. Remove cake from pan and let cool completely before frosting.

Fudgy Chocolate Frosting ***

3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted butter
2 cups powdered sugar
1 TBSP vanilla extract
1. Put both chocolates in a stainless steel bowl and place bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed untl light and creamy, about 2 minutes. Beat in the vanilla. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.
* I used cupcake pans
** Mine went in at 325F for 20 minutes
*** I doubled this for the cupcakes

Source: Both recipes are from The Cake Book by Tish Boyle & Peabody