Devil's Food Cupcakes with Two Ingredient Chocolate Buttercream

Guys. I have so much exciting news today. So exciting in fact, that you may even forgive me for neglecting you for almost an entire week.



Whoa. I'm a bad mother to you.



Anyways, THE BIG NEWS...

1. I started an Etsy shop! I've always wanted to, but I was always too lazy to start one. But then as I was about to order my dream camera, I suddenly realized I should probably have some money first. So there you have it. You can have one of my soon-to-be-famous prints and help a good cause at the same time. And if you want one, hurry and order now before the prices go up. I'm a greedy old miser. (Attention: This shop is no longer active. I was too lazy to keep it up. HA.)



2. I ate an ENTIRE kiwi the other day. You probably never thought of doing that before since they're usually sliced up all nicely in a fruit salad, but you actually can. I just peeled off the skin, and ate it. I just chomped it down. THE WHOLE THING. Now I'm eating kiwis like there's no mañana. Join me.



3. I discovered a new, easy and awesome way to make chocolate buttercream with only TWO ingredients: butter and chocolate. That's right. Get those arteries nice and clogged. It's actually sort of like a whipped ganache only with butter instead of cream. All you have to do is melt some butter and chocolate...



Then chill it well and whip it.

Whip it good.

Hello, beautiful. Seriously, this is so good and buttery and delicious, you'll think you died and went to heaven. Except I don't know if devil's food is allowed there, soooo... just check the signs on your way.

And I even left some frosting unwhipped to drizzle on the top too. Sadly I only had like fifteen sprinkles. This was the lucky guy who got to wear them.

Anyways, this was the first time I ever made chocolate cupcakes from scratch. Not kidding. I'm not counting the secretly healthy cupcakes, because technically speaking I would say they're more like a muffin. Anyways, they turned out absolutely perfect for my first time. Moist, super chocolatey, and finely crumbed. I'm obviously just that awesome.

Devil's Food Cupcakes
Heavily adapted from Baking by James Peterson
Makes 3 dozen

Cake:

2 sticks butter
9 oz. chopped semi-sweet chocolate (1 1/2 cups chocolate chips)
1 3/4 cup sour cream
1 1/2 cup sugar
6 eggs
1 teaspoon vanilla
2 cups cake flour
3/4 cup cocoa powder
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons baking powder

Preheat oven to 375º. In a microwavable bowl or double broiler, combine the sour cream, butter, and chocolate. If using microwave turn down the power a little and stir every 45 seconds or so. Heat and stir just until chocolate is completely melted. Beat together the sugar, eggs, and vanilla and add to the chocolate mixture, mixing well. Sift in the flour, cocoa, soda, salt, and powder and fold together until well combined and no lumps remain. Fill lined muffin tins about 3/4 full and bake for about 15 minutes or until a toothpick comes out clean. Cool completely before frosting.

Chocolate Buttercream:

1 lb. butter (2 cups)
12 oz. chocolate chips or chopped chocolate (2 cups)

Melt together in double broiler or in microwave with power turned down a little (in case you haven't noticed, I always like to turn down the microwave heat when I'm melting chocolate). Whisk together until combined. Throw it in the freezer while the cupcakes bake until it's pretty firm. Beat for at least 5 minutes until fluffy. Frost cooled cupcakes immediately and then chill. I suggest serving them cold. That's how they're the best.

You can also make these as a cake as seen here. This batch would make 4 9-inch round layers.

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