Devils Food Cupckakes For Valentine’s Day

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Valentine’s Day is just days away, and I like to make a little something sweet for my husband verses dining out. This year, I decided to make cupcakes (what with the cupcakepalooza explosion here in DC) for his whole office. I know, it’s so grade school-send your kid off to school with presents so everyone likes them-kind of thing. But really, I wanted to try my hand at cupcakes and a bit of decorating, with the benefit of not having more than TWO DOZEN CUPCAKES leftover just staring us in the face! Believe me, it would be tempting because these cupcakes are dense with intense chocolate flavor which is deepened by the coffee. The honey in the icing is a sweet counterpoint to the cake. It’s subtle, and it works.

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This recipe is adapted from Zoe Bakes. If you want baking inspiration, this is the site to see!

Happy Valentine’s Day Everyone! 

 

Devil’s Food Cupcakes with a Lavender Honey Scented Icing

makes 3 dozen cupcakes

Ingredients

For the Cupcakes

  • 3 cups sugar
  • 2 3/4 cups all-purpose flour, sifted
  • 1 1/8 cups (1 cup + 2 tablespoons) Hershey’s Special Dark cocoa powder, sifted
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cup buttermilk
  • 3/4 cups vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups strong coffee, hot
  • 1/4 cup brandy

For the Icing

  • 1 8oz. package Philadelphia Cream Cheese, room temperature or softened
  • 4 tablespoons (1/2 stick) butter, room temperature or softened
  • 1 cup confectioner’s sugar
  • 1 tablespoon honey (I used lavender honey-you can use any kind you like)
  • 1/2 teaspoon pure vanilla extract

Directions

In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.

In another bowl, mix eggs, buttermilk, vegetable oil and vanilla. Whisk to combine.

Add egg mixture to dry ingredients and whisk to combine fully. Slowly whisk in coffee and brandy and combine into a smooth batter (batter will be loose at this point).

Pour batter into a pitcher or large measuring bowl. Slowly pour batter into cupcake/muffin cups, about 3/4 of the way up.

Place cupcake tins into center of oven and bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.

Allow cupcakes to cool, and remove for icing.

For the icing-combine all ingredients into a mixing bowl and cream together until smooth. I added red food coloring to make the cupcakes pink for Valentine’s Day, but the cupcakes look spectacular just white!

I used a piping bag with a large rosette to pipe icing on top, but since my technique is truly awful (and I was using too much icing for each cupcake), I switched to an icing knife to get the job done!

Finally, I garnished with chocolate hearts–Nestle’s Crunch and Reese’s Peanut Butter.

10 Responses to “Devils Food Cupckakes For Valentine’s Day”

  1. Too cute! Happy Valentine’s Day!

  2. Awesome decorating! I should have made these instead of going to Hello Cupcake last night!

  3. They were really worth the effort. From what Frank told me, his office mates are loving them-especially the frosting with a touch of honey. Thanks!

  4. DAMN impressive!!! Looks great!

  5. You should enter the recipe for my Crazy for Cupcakes episode. We are still testing recipes for a chance to be on the show.

  6. Oh, right! Thanks Lauren.
    @Cathy-thank you! This was pretty much my first attempt at piping icing and it got a little dicey when the heat of my hands began to melt the icing!! I love LOTS to learn about baking, but I can tell you, this was fun to make.

  7. Oh you have no idea how sad I am that I wasn’t still working with Frank seeing these. They look amazing. I may have to make some cupcakes of my own tonight.

  8. Hi Britni! I think the office really liked the cupcakes-but what to make next for them?

  9. I’m a complete failure at homemade icing. I’ll have to give this one a try.

  10. i thought you bought those before i realized you baked them! they look really awesome

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