Devil's Food Cupcakes with Angel Frosting
Cuisine: American
Recipe Source: Gloria
Devil's Food Cupcakes with Angel Frosting are a heavenly combination of rich, chocolatey decadence and light, fluffy sweetness. The cupcakes feature a moist and tender crumb made with deep, dark cocoa powder for an intensely satisfying chocolate flavor. Topping each cupcake is a cloud-like swirl of Angel Frosting, a marshmallow-like meringue that is silky, sweet, and perfectly airy. The contrast between the dense, indulgent cake and the delicate frosting creates a delightful balance of textures and flavors. These cupcakes are ideal for celebrations, parties, or any time you want a dessert that feels both indulgent and ethereal.
Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 24 cupcakes
Ingredients:
- 1 ounce good quality dark chocolate (60-72% cacao), broken into a few pieces
- 1/2 cup dark unsweetened cocoa powder
- 2/3 cup hot coffee (I used hot water with a teaspoon of cocoa powder dissolved in it)
- 1/3 cup whole milk
- 1 1/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter cut into 1/2 cubes, softened
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 5 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla paste (or 1 1/2 teaspoons pure vanilla extract)
Directions:
- Preheat oven to 325 degrees F. Make cupcakes by placing liner in the wells of a muffin tin.
- Place the cocoa powder and chocolate pieces in a medium heatproof bowl and pour hot coffee over them and whisk until combined. Add the milk and whisk until combined.
- In a medium bowl sift together flour, baking soda and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 2 kinds of sugars on medium speed, about 3 minutes, until fluffy. Add the eggs one at time, beating until each egg is fully combined. Add the vanilla and beat until incorporated. Scrape down the bowl and mix for another 30 seconds.
- Add the flour mixture in three parts, alternating with the melted chocolate mixture. You should begin and end with the flour mixture.
- Divide the batter evenly among cupcake liners. Bake cupcakes 18 - 20 minutes. Test your cupcakes with a toothpick. If it comes out clean they are done. Remove from oven and cool on a wire rack, until cakes or cupcakes are mostly cooled.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside.
- In a medium saucepan combine 1 1/4 cups of the sugar, the corn syrup and 1/4 cup of water and place over low heat. Once the sugar dissolves increase the heat to medium-high and attach a candy thermometer to the side of the pot. Heat the mixture WITHOUT STIRRING, to almost a soft-ball stage (about 235 degrees). Mixture should not be heated above 235 degrees F.
- While you are waiting for the syrup to reach the softball stage, whip the egg whites on medium speed until soft peaks form. Do not beat beyond the soft peak point.
- When the syrup mixture reached the soft-ball stage removed from heat.
- Sprinkle remaining 1/4 cup of water over the soft peak of the egg whites and turn the mixer to low. Slowly stream in the the hot sugar syrup.
- Once all the syrup has been added, increase the mixer speed to medium-high and beat the icing for about 7 minutes until it is thick and shiny. Add the vanilla and beat again until combined.
- Simply top with frosting. You can you use a decorative tip to pipe on the frosting or use a knife to spread it on.
- For even more frosting, cut a cylinder shape out of the middle of the plain cupcake and remove the cake. Fill with frosting (using a piping bag or a ziptop bag with the corner cut off) and replace the cake that you removed. Proceed with frosting the top of the cupcake.