Photo: Devil's Food Cupcakes with Chocolate Icing Recipe
Ingredients
For cupcakes:
- Paper cupcake liners
- 1/2 cup whole-grain pastry flour
- 1/2 cup cake flour
- 1/2 cup natural cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup reduced-fat sour cream
- 1/4 cup lowfat buttermilk
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1/2 cup dark brown sugar
- 1 egg
- 1 egg white
For Icing:
- 1/2 cup confectioners' sugar
- 1 tablespoon nonfat milk, plus more if needed
- 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped
For Squiggle:
- 1 1/2 tablespoons whipped cream cheese
- 2 tablespoons confectioners' sugar
Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.
Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.
Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.
Per Serving:
Calories 310; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 2 g) ; Protein 5 g; Carb 40 g; Fiber 3 g; Cholesterol 45 mg; Sodium 230 mg
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By Guyson
on August 28, 2011
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Just what I expected. The slightly dry texture of these is like Hostess® Devil Dogs®. They're supposed to be like that. They were just what I wanted. Very delicious. I hardly changed anything. I couldn't find whole wheat pastry flour, so instead I used 2/3 cup cake flour and 1/3 cup whole wheat flour. Everything else, all the stuff to keep this recipe "healthful" I maintained. I didn't find it necessary to microwave the whipped cream cheese as I made the "squiggle." I had the eggs, butter, sour cream, whipped cream cheese and buttermilk at room temperature before using them, a trick I learned from Ina Garten. This recipe yielded a good dozen cupcakes, not just 8. I cooked for a good 17 mins. - 15 definitely wasn't enough, and they came out perfect.
By jqlauren
Chicago, IL
on July 09, 2011
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In response to an earlier review, "healthy" does not necessarily equal "low/nonfat". The amt. of stabilizers, etc. added to "nonfat" foods such as sour cream are arguably less healthy than the very small amount of fat that would be dispersed in 8+ cupcakes from using low-fat sour cream. Non-fat cream, etc.-- are merely experiments in a laboratory, not actual food.
Health is also about balance, which is what Ellie promotes. She is not attempting to make "diet" food. She is just showing people ways to enhance the nutritional value of everyday dishes.
Furthermore - there is absolutely no medical or nutritional reason to ever need to eat cake, ice cream, cookies, etc. so eating "diet-like" desserts is an illusion. If you're going to eat dessert, then enjoy it. The entire purpose of dessert is about the sheer enjoyment of food. Dessert is about pleasure...and pleasure if essential to a healthy and happy life!!
bon appetit!
By sylviastar_570098
Downey, CA
on May 19, 2011
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Wow, these were delicious, moist and very chocolatey... I see that a lot of people made a lot of modifications but they really don't need any changes. They are perfect just as they are. I especially loved the easy chocolate glaze. I don't think you're giving a fair review if you make a lot of changes to the original recipe. I will definitely be making these again.
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