Cupcakes are still popular, at least for me! I've actually made these multiple times in the last year and they have become a favorite amongst my friends so I thought I should post them. When I want to make anything with chocolate cake, I always use the same devils food cake recipe because it is extremely moist and works well when adding extra ingredients (nuts, chocolate, candy, etc.). I've posted this recipe before in the blog about
Chocolate Raspberry Cupcakes.
For these cupcakes, I add about a third of a cup of Heath Bits o Brickle Toffee bits to the batter. Then I make a Mochaccino flavored cream cheese frosting. When decorating, you can choose many different toppings, but I like to take the candy that inspired me (in this case, an actual chocolate covered Heath bar) and use pieces of it for the topping. Now, I am not usually one to advertise brands, but this time, I used the Dutch Process High Fat Cocoa Powder from
Penzeys, and man, was it tasty. I couldn't believe that you could tell the difference.
Devil's Food Cake
Ingredients:
2
cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 cups sugar
3/4 cup cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk
1/3 cup Heath bits o brickle toffee pieces
Directions:
Preheat oven to 350 degrees.
Lightly butter or spray your muffin pans, or prep with muffin cups. In
a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Set aside. In a large bowl, beat
the butter at medium speed until smooth, about 2 minutes. Increase the speed to
medium-high and slowly add the sugar. Continue beating until light and smooth. Add
the cocoa powder and vanilla and beat at medium speed for 1 minute more. With
the mixer running at medium-low speed, add the eggs, one at a time, beating for
1 minute between each addition.
Combine
the water and milk in a saucepan and bring just to a boil. Remove from the
heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time.
Carefully pour the hot liquid into the batter. Remove the bowl from the mixer
and, using a large rubber spatula, finish combining the batter until smooth. Fold in the bits o brickle.
Divide
the batter evenly into each of the muffin cups and bake for 20-25
minutes - keep an eye on the cupcakes as different types of pans and
altitude affect the baking time.
Let cool completely before decorating. This is very important because the cake can break apart if it isn't cooled.
Mochaccino Frosting
Ingredients:
8 oz. (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon cocoa powder
1 1/2 teaspoons dark roast instant coffee
3 oz. hot water
Directions:
In small bowl, combine hot water and 1 teaspoon of instant coffee until dissolved and set aside to cool. Reserve other 1/2 teaspoon of instant grounds. In a large bowl, beat together the butter and cream cheese. Add powdered sugar, one cup at a time, until smooth and creamy. Add vanilla, 3 oz. prepared coffee and remaining coffee grounds, mix well.
Frost the cupcakes and top with smashed pieces of heath bar, or your choice of topping. Sometimes, I will even fill the cupcakes, just slightly, with the frosting to add that coffee flavor a little deeper into the cake.
Enjoy!
One of my dearest friends absolutely loves Heath Bar so when I was asked to make her birthday cake, I knew exactly what I would do. I used the recipe from my previous post on Heath Bar Mochaccino Cupcakes and turned it into a cake. Everyone gushed over this cake and every single last piece was gone before the party was over. I guess this is the new favorite! I won't post the recipe here since it is in the last post, but here are some photos of the process. I will say that I added some dark chocolate cocoa to the outer layer of icing for extra chocolate.
