Devil's Food Cupcake with Swiss Meringue Buttercream

I made this cupcake in Mother's Day 2011, n it was my First Mother's day since we have Ethan with us. 

Happy Mother's Day for Moi n all Mothers around the world, especially for my lovelly moms now. i have two moms, so blessed.

We celebrated in Railway Hotel in Bannockburn. I didn't remember from where i got this recipe, bcoz my lappy had a lot of virus so my hubby have to re-install everything n so unfortune that all the link under favorites gone too hikhikhik. So um really sorry if one of U read my blog n U knew that recipes is yours, pls lemme know so i will put my link to yours (*_*).

This Cupcake recipe is actually Devil's Food Cake recipe which is sooooo moist and airy than other chocolate cakes like Wiki explained.

All the ingredients and baking are using american conversion, so pls take a look in here

The Ingredients are:

3/4 cup all purpose flour ( i used plain flour)

1/2 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/2 cup + 2 tsb boiling water

2 ounces Dark Cooking Chocolate (DCC), chopped

1/4 cup pressed cocoa powder

1/2 tsp instant coffee

5 tsb unslated butter, at room temperature

3/4 cup packed light brown sugar

1 egg + 1 egg yolk at room temperature

1/4 cup sour cream

1/4 tsp vanilla extract

Method:

1.  Preheat the oven to 350 degress F ( 180 degress C), line 12 cup muffin pan with paper lines.
2. Whisk the flour, baking soda, baking powder, and salt together in a large bowl and set aside. In separate bowl, whisk the boiling water, DCC, cocoa powder and instant coffee together until smooth.
3. Beat the butter and sugar together in a large bowl with an electric mixer or hand mixer on medium speed til light and fluffy around 3-6 minutes. beat the eggs, one at a time until incorporated. srapping down the bowl and beaters as needed. Beat in the sour cream and vanilla extact.
4. Reduce speed to low and beat in one third of flour mixture. Beat in half of chocolate mixture, repeat with half of remining flour mixture, then remaining chocolate mixture, and finally the remaining flour mixture. So begin and end with flour.
5. Give the batter a final stir using spatula to make sure its throughly combined. divided the batter evenly among the prepared pans and smooth the tops. bake until a wooden skewer or toothpick inserted into the center of cupcake comes out with a few crumbs attached. 15 to 20 minutes rotating the pan halfway through baking.
6. Let the cupcakes cool in pans on a wire rack for 5 minutes. Let it cool completely on a wire rack before frosting.

Makes: 12-14 cupcakes

And for the Swiss Meringue Buttercream recipe, you can take a look in here, and add few drops of green color or any other color you liked