Devil's Food Cupcake

ingatkan another failed mission >> banyak failed mission lam memasak ni :P

alhamdulillah menjadi jugak.
gebuuuuuuusnya.
not too sweet either. by looking @ the quantity of sugar tuh. ingat manis leting doh.

possibility of failed mission:



1) sour cream takde. subs ngan 2/3 cwn buttermilk + 1/3 melted butter.
buttermilk jugak takde. which di sub dengan 2/3 cwn full cream milk + 2/3 sudu teh cuka
wahahahha..brape banyak sub daaa
rasanya nama cupcake ni dah tak ikut resepi :P

2) tgh pkl butter (melted n campur gula) guna mixer... Babaqeel muntah plak. tros masuk bhn2 tu lam fridge. kejar ke spital.
btw.. babaqeel masuk hari ke 2 muntah n diarrhea. jadi yg dia muntah tu KPI yg di set oleh saya utk bawa babaqeel jumpa dokter
balik2 dari spital...trus sambung operasi

SIB BAIK MISSION ACCOMPLISHED!


Recipe's from Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.