Devils Food Chocolate Mini Cupcakes

This recipe was devised by Dufflet's bakery in Toronto and printed in the LCBO's Food and Drink Magazine.

Mini cupcakes are great for party desserts. For a children's party, substitute heavy cream for the cream liqueur in the icing. 

 

You'll need mini cupcake or muffin tins; the cupcake recipe makes 4 dozen.

Dufflet's Mini Devil's Food Cupcakes

• 1 cup boiling water
• 1/2 cup buttermilk 
• 3/4 cup Dutch processed cocoa powder
• 1 tsp pure vanilla extract
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter
• 1-1/4 cups lightly packed brown sugar
• 3/4 cup granulated white sugar
• 4 large eggs

1. Line 48 mini muffin/cupcake tins with mini paper liners.
2. Whisk cocoa powder into boiling water till there are no lumps.
3. Mix in buttermilk and vanilla, set aside.
4. Measure and blend flour, baking soda, salt. Set aside.
5. Cream butter and sugar in a large mixing bowl till light and fluffy.
6. Add eggs one at a time, mixing thoroughly.
7. Add cocoa alternately with the flour and mix only till smooth--don't overmix.
8. Fill paper cups between 2/3-3/4 full and bake in preheated 350 degree oven 10-13 minutes or until top of cupcake springs back when touched with a fingertip.
9. Cool completely before removing from tin and icing.

Chocolate Butter Frosting

• 1 cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 1-1/2 Tbsp water or milk
• 2 Tbsp Baileys Mint Chocolate Irish Cream Liquor OR other cream liqueur OR heavy cream

1. Beat butter and sugar, then beat in enough liquid to make a light and fluffy icing.
2. Using an icing spatula, cover each cupcake with a thick layer of frosting.
3. Or, fill a piping bag fitted with a small rosette tip and pipe concentric swirls on top of cupcakes.