Mocha Sundays

"Do you do this for a living?", Serene asks.

"No, not yet."

These cupcakes are full, moist and rich. I couldn't be any happier with them. Devil's Food Cake Cockaigne topped with mocha buttercream.

YUMMM!!





Devil's Food Cake Cockaigne
Adapted from the Joy of Cooking

4 oz. Unsweetened chocolate
1/2 cup Milk
1 cup Light sugar; firmly packed
2 cup Cake flour, sifted
1 tsp. Baking soda
1 Egg yolk, room temp
1/2 tsp. Salt
1/2 cup butter, room temp
1 cup sugar
2 Eggs yolks, room temp
1/4 cup water
1/2 cup Milk
1 tsp. vanilla
2 Egg whites, room temp

1. Preheat oven to 350 degrees F
2. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened. Cool to room temperature
3. In a separate bowl, combine cake flour, baking soda and salt
4. In a small bowl, combine milk, water and vanilla
5. In another bowl, beat the butter until soft.
6. Gradually add sugar, then beat in the egg yolks on low speed, one at a time
7. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Mix on low until smooth
8. Stir in the chocolate custard
9. Whip the egg whites until stiff but not dry. Fold lightly into cake batter.
10. Scoop batter with a three tablespoon ice cream scoop into paper lined pans
11. Bake for about 18 minutes or until toothpick pulls clean
12. Cool completely and frost

Mocha Buttercream
Shortening, butter, confectioners sugar, vanilla extract, unsweetened powdered cocoa, water, and instant coffee

This recipe yields 2 dozen