Everything tastes better with a dash of sass

July 2, 2009   •   Ariel and Whitney

Lookie at my Cookies: Devil’s Food Chocolate Cupcakes with Flour Frosting

I have had Devil’s Food Chocolate cupcakes on my urgent list of things to bake for like a week now, other baked goods just kept coming up and I had to keep putting them off, well I am glad I finally got around to making them. I found this Flour Frosting–yes, I did mean to say Flour Frosting, it has flour in it–on How to Eat a Cupcake like a week ago and have been itching to make it ever since. Let me explain…I am very pretentious about frosting. It can make or break a baked good. In my case it usually breaks it, because I happen to LOVE store bought frosting. I know there is nothing but a bunch of chemicals in Betty Crocker’s Rainbow Chip Frosting but I really don’t care. It’s amazing. There is nothing that can compare to it. I don’t really like buttercream icing because it tastes too much like butter and I love cream cheese frosting but it doesn’t go with everything. BUT store bought frosting (such as the amazing Rainbow Chip by Betty Crocker) is like a cross between the two. It is as thick and creamy and rich as cream cheese frosting but it’s less tart and more sugary–close to a buttercream. How do they do that?!

I have spent many many many hours trying to re-create store bought frosting without any success. UNTIL NOW! This flour frosting is the closest to store bought that I have ever had–and it’s great. It’s thick and the perfect amount of sweet, the only problem I had was that it started to melt on me because I didn’t wait for it to get thick enough, no biggie, I just popped the cupcakes back into the fridge until the frosting hardened back up. I will never use another regular buttercream again, it’s flour frosting from here on out. Now if only I could find out which sprinkles Betty Crocker uses in her Rainbow Frosting…

Okay so I know I have made a big deal about the flour frosting and you might be wondering about that oh-so-moist looking devilishly dark cupcake in the pictures. It is as good as it looks. It is the perfect Devil’s Food Chocolate cake. Incredibly moist with a deep chocolate flavor. It is not as sweet as your regular chocolate cake, it’s a more intense flavor, but it is amazing. It pairs well with the sweet rich and creamy flour frosting, but it is good enough to stand on it’s own. If you are one of those people that always skips the coffee added into the recipe because you don’t have it around (I’m not judging I used to be guilty of this as well) then don’t do it for this one! It is worth it! It adds a depth of flavor you cannot achieve without it, but it doesn’t taste like coffee. This is definitely going to be my staple Devil’s Food recipe, it was awesome. This was one of my more successful baking endeavors, I found a go-to frosting recipe and Devil’s Food Cake recipe. And I’m pretty sure Betty Crocker should personally thank me for plugging her Rainbow Chip frosting so much in this post by telling me exactly how to make it.
Devil’s Food Chocolate Cupcakes
Adapted from Zoe Bakes
Original recipe makes 3 dozen, I cut it down to 1 dozen so I will give you my measurements
1 cup sugar
1 cup flour
1/3 cup+ 1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup buttermilk or regular milk
1/4 cup vegetable oil
2/3 tsp vanilla
1/2 cup of hot coffee
Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners, set aside.
Combine all dry ingredients in a bowl and whisk together until combined, set aside.
Whisk together the egg, milk, oil, and vanilla until combined. Slowly pour into dry mixture. Whisk that until combined. Then slowly pour in the hot coffee and whisk for about 2 minutes until the batter is totally blended and smooth–it will be quite runny.
Fill a measuring cup or pitcher with the batter and pour into the muffin cups, fill about 3/4 of the way full. Bake for 18-20 minutes or until a tester comes out clean. Allow to cool on a rack and then frost with flour frosting. I also garnished mine with a chunk of dark chocolate.
Flour Frosting
Makes enough to frost a dozen cupcakes
1 cup sugar
4 tbsp all-purpose flour
1 cup milk*
3 tbsp heavy cream*
3/4 cup (1 1/2 sticks) unsalted butter, soft but cool, cut into small pieces
1/2 tsp vanilla
Up to 1-2 cups of confectioners sugar added to taste at the end–NOTE: the original recipe doesn’t call for this but I found that the frosting wasn’t sweet enough for my liking and was a little thin, feel free to not follow my lead on this if your experience is different!
*Healthy Swaps: I used vanilla soy milk and light cream but I added an extra tbsp of light cream to make it 4 tbsp.
In a medium heavy bottomed sauce pan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes. It will go through stages, at first it’s liquidy, then it starts to thicken and looks like condensed milk, and then it will thicken even more and look very thick like glue when it’s ready.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. This is when I added in the extra confectioners’ sugar. I added it because my frosting wasn’t as sweet as I wanted and it wasn’t white enough either. I probably added around 3/4 cup but I wish I had added about 1/2 a cup more. If your frosting is too thin then put it in the fridge for a little bit to harden it and then beat again until it’s the proper consistency. If it is too firm place the bowl over a pot of simmering water and beat with wooden spoon until proper consistency.
Enjoy! (and go buy a bunch of Betty Crocker’s Rainbow Chip frosting because I have this irrational fear they are going to discontinue it because of other sprinkle filled frosting–coughcough Pillsbury Funfetti–that is no where NEAR as good)
Bon Eating,

9 thoughts on “Lookie at my Cookies: Devil’s Food Chocolate Cupcakes with Flour Frosting

  1. Gene says:

    sick, yet still so dedicated to the game. thats what is up. lets go out tonight! haha

  2. How To Eat A Cupcake says:

    Glad you loved it!! What are the *s for beside the milk and cream ingredients??

  3. A & W says:

    gene: well since all I have to do is lay in bed I figured I should try and make myself useful by blogging!
    How to eat a cupcake: oops! you reminded me I needed to edit and add my healthy swaps! the * are for healthy swaps that I use, I can't really call it a healthy recipe haha but I try my best to swap things when I can! thanks again for the recipe.

    Thanks all for stopping by and for the comments!

  4. lk (Healthy Delicious) says:

    whaaaa? I totally have to try this frosting. And then figure out how to make rainbow chips. lol

  5. Valerina says:

    A homemade frosting that tastes like the store bought tub version?! It's made with flour. so it's really not That bad. :) I've been guilty of taking a few spoonfuls of the B.C cream cheese frosting right from the tub.
    Thanks for sharing this wonderful secret!

  6. finsmom says:

    These look addictive :) I love how you decorated them!

  7. Ingrid says:

    Your cuppycakes make me wish I was fond of chocolate.

    Happy 4th!

  8. Christie says:

    I'm so excited about this frosting recipe! I share your love for the store-bought stuff, but I've always been embarrassed to admit it. So thank you for confessing! :) I can't wait to make it!

  9. Whitney says:

    lk: if you figure out how to make those rainbow chips you must tell me!
    Valerina: if I had a dime for every spoonful I have eaten out of a tub of BC frosting I would be a billionaire. my favorite is to dip cookies in it! thanks for the comment!
    finsmom: thank you! they were really good, I think the cupcake market is quickly becoming over-saturated (at least in NYC) so it's hard to get a good tasting one these days! lucky for us we have this recipe now!
    Ingrid: Ah I forgot! I still cannot believe you don't like chocolate! Crazy crazy girl. Hope you had a safe and fun 4th!
    Christie: I think everyone secretly loves store bought frosting! There is just something about it that is addictive! Thanks for your comment!

    Thanks all for stopping by and for your comments!
    Bon Eating,

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