Now I guess you’ll eventually get sick of chocolate cupcakes. I’ve already posted one recipe for them and I have another one planned, on top of this one. But this one is really really fun. And cute. And inviting. And messy.
Cute curly q.
Of course, you could make the base of this cupcake whatever you think would taste good with this fun marshmallow-like frosting. I just chose chocolate because, well, I couldn’t think of a reason not to. I had used a magnolia bakery chocolate cupcake recipe before and not been totally pleased. It was almost too light and airy for a cupcake, it was easily crushed with a thumb and forefinger. This devil’s food recipe from Magnolia is much sturdier and can handle 1/4 cup of pillow-like frosting.
I adore this frosting.
The frosting I used was a modified seven minute frosting. I didn’t feel like making a double boiler and all that jazz so I made this using meringue powder. Very simple method, and it comes out just as shiny and smooth and delicious as the real egg white deal! To transfer the really sticky frosting from the bowl to the cupcake, I used an ice cream scoop. I made the tiny peaks using the back of a spoon by just letting it touch the surface and then pulling it away to leave a peak over and over until the cupcake was covered. This would also look really cute if you smoothed the frosting out and rolled the sides in multi colored sprinkles. Have fun with it, the frosting is very pliable and easy to play around with!
Magnolia Bakery Devil’s Food Cupcakes
-2 cups cake flour
-1 cup cocoa powder
-1 1/2 tsp baking soda
-1/2 tsp salt
-1 1/2 sticks unsalted butter, softened
-1 1/2 cups light brown sugar, packed
-1/2 cup white sugar
-3 large eggs
-1 1/2 cups buttermilk
-2 tsp vanilla
Preheat to 350. Line cupcake pans with paper liners.
Measure flour, cocoa, baking soda, and salt into a medium bowl, whisk together.
Cream the butter and sugars for 3 minutes until light and fluffy.
Add eggs, beat until combined. Scrape down sides of bowl occasionally.
Add one third of the flour mixture to the butter mixture, stir on low just until combined.
In a measuring cup, add vanilla to buttermilk. Pour half of this mixture into the batter and stir until combined.
Add half of what remains of the flour mixture to the batter and stir, add the rest of the buttermilk mixture and stir, add the rest of the flour mixture and stir.
Using an ice cream scoop, divide batter amongst cupcake pans. Bake for 16-18 minutes until toothpick inserted in center comes out clean. Cool completely on wire rack.
Seven Minute Frosting (using meringue powder)
-3 Tbsp meringue powder
-1/2 cup cold water
-2 cups granulated sugar
-1/4 cup corn syrup
-1/2 cup water
-2 tsp vanilla
Using the whisk attachment of an electric mixer, beat together the meringue powder and 1/2 cup cold water for 3-4 minutes until stiff peaks form.
In a small saucepan, combine sugar, corn syrup, and 1/2 cup water. Heat over high just until it boils. Remove from heat and let sit for about one minute.
With the mixer on medium speed, pour the sugar mixture into the meringue mixture in a slow, steady, stream. Beat on high for about 4 minutes until shiny and almost stiff peaks form again. Beat in vanilla until combined. Frost cupcakes, store at room temperature in an airtight container for up to 2 days.
As always, enjoy!