Devil's Food Cakes with Chocolate Frosting

Katie

In my group of friends, I'm the one who always makes cupcakes for everyone's birthday. Other people make cookies and brownies and blondies and that's all well and good, but the privilege of cupcake baking goes to me. And it isn't just my friends that I bake for - if someone in my homeroom has a birthday, well, then, they obviously need some tasty little baked goods too!

There have been some nights where I've stayed up until 11:00 baking so I could get cupcakes to someone the next day, but in the end it's always worth it. Plus, I get an excuse to eat batter and frosting guiltlessly at all hours of the night, and who can complain about that?

Anyways, the other day was my friend K's birthday and (stupid stupid stupid stupid) I forgot all about it until I was standing right next to her and someone said "Happy Birthday, K!" Of course I had to pretend that I knew it was her birthday all along too, but I felt horrible. No cupcakes, no card, no present - I was failing at being the birthday committee, that was sure.

So as soon as I got home I went straight to my new Muffins and Bakes book that I got for my birthday a couple months ago and looked for the most delicious cupcake recipe I could find. Usually I just go with basic chocolate or basic vanilla, but these weren't just birthday cupcakes - they were I-forgot-your-birthday-and-I-am-so-sorry cupcakes. There was a lot riding on these puppies. Well, I opened my book and after just a few flips I landed on the perfect recipe. Devil's Food Cakes with Chocolate Frosting. If these didn't more than make up for my stupidity, nothing ever would.

Long story short, I made the cupcakes (speaking of which, this is a very easy recipe to follow) without a hitch. Well, that's a lie. I had to make two batches of frosting because for some reason I interpreted superfine sugar as granulated sugar. Don't do that. FYI. And when I brought them into school the next day triumphantly, all was made right. I don't think K even cared in the first place that I didn't have cupcakes on her birthday, but it mattered to me. So all was made right in Katie world.

Anyways, if you have some apologies to make or you just want to indulge a massive chocolate craving, look no further than here.

Devil's Food Cakes with Chocolate Frosting
Adapted From Parragon's Muffins and Bakes Book

For the Batter:

• 3 1/2 tbsp soft margarine
• generous 1/2 cup firmly packed brown sugar
• 2 large eggs
• generous 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• generous 1/4 cup unsweetened cocoa
• 1/2 cup sour cream

For the Frosting:

• 4 1/2 oz (125 g) semisweet chocolate
• 2 tbsp superfine sugar
• 2/3 cup sour cream

Put 18 double layer paper cases on a cookie sheet or 18 singles divided between 2 muffin tins. Preheat the oven to 350F/180C. Beat the butter, sugar, eggs, flour, baking soda and cocoa in a large bowl until smooth. Fold in the sour cream. Spoon the batter into the paper cases, 2/3 full. Bake for 20 minutes or until risen and firm to the touch. To make the frosting, melt the chocolate in the top of a double boiler, stirring occasionally. Remove from heat and let cool. Whisk in the sugar and sour cream until combined. Spread the frosting over the tops of the cupcakes.