Ginger Flavored Devil’s Cupcakes with Salted Butter Frosting

L'Antro dell'AlchimistaReviews(1)
Shirley J.: "The ginger pairs well with the chocolate and make…" Read More
13Ingredients
380Calories
75Minutes

Devil’s food cupcakes are given extra flavor with the addition of candied ginger, for a sweet and spicy kick. The chocolate frosting is also updated with salted butter (instead of the usual unsalted variety) and a bit of tangy cream cheese. The result? Cupcakes that have all the familiar flavors of the classic but with unexpected notes that make them seem brand new. The unfrosted cupcakes will keep for up to three days at room temperature; once frosted, store them in the refrigerator, up to two days, and let sit at room temperature before serving.

Ingredients

  • 180 grams flour
  • 2 teaspoons baking powder
  • 180 grams sugar
  • 180 grams salted butter (at room temperature)
  • 80 grams cocoa (bittersweet, powdered)
  • 130 milliliters water
  • 2 eggs (medium)
  • 30 grams candied ginger
  • 150 grams powdered sugar
  • 200 grams salted butter (at room temperature)
  • 150 grams cream cheese
  • 80 grams cocoa (bittersweet, powdered)
  • 16 pieces candied ginger (for the garnis)

Directions

  1. Preheat the oven to 180C.
  2. Dissolve the cocoa in the boiling water, stir well to avoid lumps, cool completely.
  3. Cream the butter with the sugar until foamy.
  4. Add the eggs, one at a time, incorporating them completely.
  5. Sift the flour in a bowl with the baking powder and add it to the butter, sugar, and egg mixture.
  6. Add the cocoa and stir well until the mixture is smooth, glossy, creamy, and without lumps.
  7. Add the candied ginger.
  8. Fill the muffin liners to 2/3.
  9. Bake for approximately 20 to 25 minutes.
  10. Cool the cupcakes on a wire rack, prepare the frosting and frost the cupcakes.
  11. To prepare the frosting:
  12. Beat the softened butter with the cream cheese using an electric mixer.
  13. Add the cocoa and the powdered sugar, beating until the frosting is firm and glossy.
  14. Place the frosting in a pastry bag with a star tip and decorate the cupcakes.
  15. Garnish with a piece of candied ginger.
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NutritionView more

380Calories
Sodium10%DV250mg
Fat38%DV25g
Protein10%DV5g
Carbs14%DV43g
Fiber16%DV4g

PER SERVING *

Calories380Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat15g75%
Trans Fat
Cholesterol90mg30%
Sodium250mg10%
Potassium190mg5%
Protein5g10%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber4g16%
Sugars28g56%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Shirley J. 2 Jun 2015
The ginger pairs well with the chocolate and makes for an interesting flavor combination. The cake turned out light and fluffy. If I try this recipe again, I might add some chocolate chips to the batter or even sprinkle a few on top.