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Chocolate Cupcakes with Fluffy White Frosting

in Diana's Recipe Book

Average Rating: 
(total ratings: 28)
[Read reviews] [Post a review]
Servings: Makes 24 cupcakes
 
Comments:
The combination of the flavors of the devil's food cupcake and the fluffy white frosting is so yummy. If desired, decorate the cupcakes with pretty colored sprinkles or jimmies.

Ingredients:
For Cupcakes:
1-1/4 cups milk
1 teaspoon white vinegar
1-3/4 cups all-purpose flour
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz./170g) butter or margarine, softened, cut up
2 large eggs
1 teaspoon vanilla extract

For Fluffy White Frosting:
2 large egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla extract

Garnish: (optional)
Pastel colored sprinkles or jimmies

Instructions:
For Cupcakes:
Preheat oven to 350 degrees F/180 degrees C. Line twenty-four 2-1/2-inch (6.35 cm) muffin-pan cups with paper liners.

Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes.

Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Beat in butter at low speed until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes.

Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely.

Spread cupcakes with warm frosting. Sprinkle lightly with sprinkles or jimmies.

Makes 24 cupcakes.

For Frosting:
Combine egg whites, sugar, cream of tartar and water in top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread.

Makes 2-3/4 cups frosting.

To Make One-Bowl Sheet Cake:
Prepare batter as above. Grease a 9 x 13-inch baking pan. Line bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm frosting. Decorate with cocoa, if desired.

Makes 24 slices.

Date: February 20, 2003

Reviews

Reviewer: Siti Nurain
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Without using the milk makes the cupcakes more lighter. Just up to my taste buds... All the way from SINGAPORE! AGAIN. Thanks, for your wonderful recipes....

 
Reviewer: ypu
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it was delicious

 
Reviewer: Kiran
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I loved this... it was delightful to make! My younger sister and I made them and she thoroughly enjoyed making and eating them. All the guests who were eating them said they were "scrumptious", so thank you Diana!

 
Reviewer: Sue Hashim
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Easy to prepare and it's delicious but it is a little too sweet for my children to come back for more. Next time I do it, I would probably reduce the sugar. On the whole, I personally love it.

 
Reviewer: Sarah
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i havent tried this yet but from peoples reviews and the looks i think its going to be divine. im melting just by looking at it.

 
Reviewer: billie
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i realy enjoyed cooking this and found it interesting as well and very nice to eat.

 
Reviewer: Grisely
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These cupcakes are delicious!

 
Reviewer: Sharon
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WHY do people bother reviewing if they have not made the recipe? Make the recipe, THEN post your review. Sarah, no one cares how good you think the recipe sounds or how delicious the picture looks to you, we just care how it came out. Anyway, these are good!

 
Reviewer: Elma
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looks good

 
Reviewer: robyn
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This worked well for children's cupcakes - I wanted a chocolatey flavour without being too strong. These cupcake rose nicely and have a lovely texture.

 
Reviewer: Sarah K
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The taste is fantastic, I am not sure if maybe they needed to be baked a touch longer but they were a little sticky almost. Choking to eat them! Any ideas what would make them turn out like that? I really need a great chocolate cupcake recipe and with the reviews, maybe it was just something little that went wrong?

 
Reviewer: Sarah K
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Has anyone tried freezing these? I need to make them ahead for a party, but sometimes I find chocolate cakes dry out a bit in the freezer. Feedback would be awesome!!

 
Reviewer: ratheeshah
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Its a very good cake to bake for my family. just love this!!!!thanks Diana!!!

 
Reviewer: Amy
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They came out PERFECT. Loved it. Thanks Diana.

 
Reviewer: LESLIE
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THIS IS SO FLUFFY, SIMPLE AND DELICIOUS. MY WHO MAKES DOMINICAN CAKE LOVES IT.

 
Reviewer: Megan
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These tasted great! I would definately make them again.

 
Reviewer: SHAJIA AHMED
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THOUGH I OMITTED THE FROSTING, THE CUPCAKES WERE DELICIOUS. VERY LIGHT AND ACCURATELY SWEETENED. THANK YOU

 
Reviewer: annebelle johnson
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My husband and I loved them!

 
Reviewer: Debbie Kemerer
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Just finished baking 2 batches of these for a cookout, they looked and rose so beautiful my son and I had to try them, they are the WORST cupcakes I have ever tasted,the top is a hard crust and inside is what I would say dryer lint must taste like....I double checked recipe to make sure I didnt do anything wrong in TWO BATCHES....followed recipe correctly both times and they are both absolutely horrible. Im glad I tried them before we took them with us !!!!

 
Reviewer: grace
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These cupcakes are soo.. good!

 
Reviewer: Elise
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Yum yum yum! I am the worst cook and these worked out really well and tasted scrumptious.

 
Reviewer: beanie
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OMG YOU Have to try this recipe it is so delicious!!!!

 
Reviewer: bharathi
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I loved the cupcakes....Well, do you have any other nice frosting recipes...Please reply back, Thank you.

 
Reviewer: Maddie
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These cupcakes had a terrible consistency! They were way too soft and sticky. They had a nice chocolaty flavor, though, and they weren't too sweet.

 
Reviewer: Margaret
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My first attempt I made them without the vinegar because I did not read the recipe carefully ! They were awesome anyway, but very hard to get out of the silicone cups. Second time making them they rocked. I made them for my daughter who frosted them with buttercream icing and took them to a birthday party. Now she has been asked to bring them to the next birthday party as they are the "best cupcakes in the world" THANKS for the great recipe!

 
Reviewer: Brittany
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the flavor was fantastic... but they did not rise well and the tops came out kinda crisp. I didnt even bake them for a full 16 minutes and they were already overdone. My oven tends to be warmer than most so I also cut the temp down some. Overall not great.

 
Reviewer: miranda
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These cupcakes were amazing. They were nice and moist, and had the perfect flavour for my taste buds. My whole family wanted to come back for fourths, but there was not enough! Thank you so much for this recipe.

 
Reviewer: Diana
Rating: 
Review:
Devil's chocolate cupckes are truly my favourite ! thank u Diana.

 

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