The days leading up to Valentine’s Day are the craziest! There’s too much expectation – people want to be treated to spa treatments, get a nice not to mention pricey prezzie etc. That can cause a lot of stress, as a result, it’s not rare to find people who are people depressed over worrying whether they’ll be taken out or not. Eish! Life is tough, neh?
Here’s a solution ladies and fellas; bake yourself a chocolate muffin instead of filling your head with junk and worrying about things you cannot control. That is a tried and tested strategy for maintaining your sanity and approach Valentine’s Day happy and sassy!
My niece is turning TWO tomorrow and I’ll be baking her Devil’s Food Cupcakes, then invite her friends over to celebrate. I’ll share some of the images from the baking process on Instagram. So if you also wanna bake, join me. The recipe is fairly easy!
Devil’s Food Cupcakes
1 cup cake flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
115g unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/4 cup coffee, at room temperature
1/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
112g milk chocolate, chopped
1 tablespoon unsalted butter
Raspberries, for garnish
- For the cupcakes: Preheat the oven to 180 degrees C. Line one 12-cup standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. In a large bowl, beat the butter and sugar together until light and fluffy.
- Slowly beat in the eggs, one at a time. Mix togeth`r the coffee, milk and vanilla in a measuring cup.
- Add half the dry ingredients to the butter mixture, beat to combine, and then add the coffee-milk mixture and continue to beat. Then add the remaining dry mixture. The mixture will look thick and airy.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake until a toothpick inserted in the middle of the cupcake comes out clean, about 20 minutes.
- Remove the cupcakes from the oven to a wire rack; let cool before frosting.
- For the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over.
- Whisk the mixture until melted and smooth. Let it sit until it thickens up, 20 to 30 minutes. Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.
Recipe courtesy of the Neelys via Food Network. Check out more of their Valentine’s inspired recipe via Twitter.
— Food Network SAfrica (@FoodNetworkSA) February 8, 2016