Devil's Food Cupcakes with Bette's 7-Minute Frosting

Speaking of birthdays (last post), today High Altitude Cupcakes is 1 year old! So, instead of the seemingly standard 'Funfetti' cupcakes for my 1 year bloggerversary, I decided to make some very personal and special cupcakes. 

Did I ever mention that my birthday is St. Patrick's Day? Being over 21, I love that my birthday is shared with a drinking holiday. I enjoy when I go out with friends and family, we aren't the only ones celebrating. The bars are packed with vibrant music, smiling faces, traditional pub singing, and dancing bringing everyone together for one big party!

Yet, growing up, I didn't necessarily want my party theme to be leprechauns, green and gold. So, every year for my birthday, my mother would make my very favorite cake. It was a glorious two layered Devil's food cake with her 7-minute frosting and covered in store bought pink sugar flowers--a definite must for my sweet tooth.

It only seems fitting for High Altitude Cupcake's first birthday to present Devil's Food Cupcakes with Bette's 7-Minute Frosting, also featured in S'more Cupcakes.

What distinguishes a Devil's food from chocolate? After doing a little reading, it seems the consensus-although there are many exceptions-is that Devil's Food is generally more moist and airy than chocolate. It uses cocoa as opposed to melted chocolate and often adds coffee to enhance the flavor. In addition, it contains hot or boiling water as its main liquid, rather than milk. I scaled down Martha's recipe for 24 cupcakes and adapted it slightly for high altitude.

Devil's Food Cupcakes
adapted from Martha Stewart

preheat oven to 375 degrees

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

1/4 tsp espresso powder

12.5 ounces all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 cup unsalted butter

1 3/4 cups caster sugar

3 large eggs, at room temperature

2 tsp vanilla extract

2 tsp vanilla bean paste
2/3 cup sour cream, at room temperature

1. In a small bowl, combine cocoa, espresso, and hot water until smooth. In a medium bowl, combine flour, baking soda, baking powder, and salt; set aside.
2. In a medium saucepan, combine the butter and the sugar over medium heat. Stir until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. 
3. Mix in the eggs, one at a time. Mix in the vanilla and then the cocoa mixture and beat until incorporated. 
4. With a wooden spoon stir in the flour mixture in two batches, alternating with the sour cream, until just combined.

Fill liners to about 2/3 full. Makes 24 cupcakes. Bake for about 15 minutes or until tester comes out clean. Set aside to cool.

Bette's 7-minute Frosting

4 egg whites

1 cup of caster sugar

2/3 cup light Karo Syrup

4 tbsp water

1/2 tsp cream of tartar

1. Place all ingredients in a double broiler (bowl over simmering water) over medium high heat on the stove.
2. Mix with electric mixer on high for 7-minutes or until stiff peaks form (it will take longer for high altitude).

Fill pastry bag with large tip and frost filled cupcakes. Add sprinkles if desired.