Halloween is fast approaching, so in a last ditch effort I made some mini chocolate Halloween cupcakes. Mini cupcakes are fantastic, what's not to love about a perfect bite size piece of cake? They are, however, a delicate balance. With their compact size, it is all too easy to get a dry, chalky cupcake. It turned out to be the perfect night to make them. A thunder and lightning storm has rolled through bringing heavy rains. Just perfect. Ian broke out a bottle of wine from his private reserve to commence the evening. October remains the best month of the year. Tomorrow we are going to Woodstock, IL to pick out our pumpkins. Blog to follow.Devil's Food Cake recipe (from the Art and Soul of Baking):
- ½ cup (2½ ounces) unsifted unsweetened
- Dutch-process cocoa powder
- ½ cup (4 ounces) plus 1 cup (8 ounces) water
- 1½ sticks (6 ounces) unsalted
- butter, softened (65° to 68°F)
- 1 cup (7 ounces) granulated sugar
- ¾ cup (6 ounces) firmly packed
- light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (7 ounces) sifted cake flour
- ¼ cup (1¼ ounces) unbleached
- all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
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