Devil's Food Cupcakes

I used to wonder why this chocolate cake is called Devil's Food Cake. Why devil? Maybe because they are devilish in the sense they are so sinfully good that they tempt you to eat. Pretty much like how Adam couldn't resist the apple hah..hah...

It's a moist chocolate cake which is topped with chocolaty goodness. How could anyone resist that? Devilish indeed!

And I'll tell you another reason why these cupcakes are devilish. They made me abandon my housekeeping duties to bake them hah..hah... 

You know how particular I am with regards to housework and dirty floors. I cannot tolerate dirty floors and an untidy house. But...but.... I want to bake these cupcakes. I have to bake these cupcakes. I need to bake these cupcakes. The devil made me do it!

So baked I did! One thing led to another. And I baked another two cakes. I baked a batch of Red Velvet Cupcakes and a Super Lemony Super Rich Pound Cake. Don't look at me. The Devil made me do it!

Devils' Food Cupcakes with Chocolate Icing

Recipe source : Adapted from Easy Chocolate (page 50)

Ingredients :

For the cupcakes (makes 12 regular sized cupcakes):

- 60g butter, softened

- 1/2 cup grapeseed oil

- 100g brown sugar (this is barely sweet, done on purpose to balance off the sweet chocolate icing. Add more if you prefer a sweeter cake)

- 2 large eggs

- 200g self-raising flour, sifted

- 25g cocoa powder, sifted

- 125ml buttermilk

- 2 tsp vanilla extract

For the icing :

- 125g dark chocolate (the chocolate I used is sweet)

- 3 tbsp whipping cream

- 10g butter

Method :

For the cupcakes :

1. Cream butter and sugar until light and fluffy.

2. Add vanilla extract.

3. Add eggs one at a time, beating well after each addition.

4. Add grapeseed oil and beat until mixture is emulsified.

5. Add buttermilk and beat until mixture is evenly mixed.

6. In a mixing bowl, sift flour and cocoa powder.

7. Make a well in the center of the flour and pour in the liquid mixture.

8. Using a spatula, fold the flour and liquid to form an evenly mixed batter (do not overmix).

9. Scoop batter into lined muffin pans and bake at 160C for 17-20 minutes or until skewer inserted into a cupcake comes out clean. (Mine was done in 17 minutes)

10. Remove from oven and leave to cool for 10 minutes before removing cupcakes to cool on cooling rack.

For the icing :

1. Break the chocolate into small pieces.

2. Melt the chocolate and butter over a double boiler and add whipping cream until you reach the desired consistency.

When the cupcakes are cool, pipe or spread the chocolate icing onto the cupcakes.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

This post is also linked to Cook-Your-Books #26 hosted by Joyce of Kitchen Flavours.