Friday, October 14, 2011

Black Magic Cupcakes

I think I said in a previous post that I had been baking/cooking a lot... and I do mean A LOT! Everyday has turned into Kitchen Fest 2011. If I see something that looks good, I can't get it off of my mind until I make it. This week has consisted of making several pans of lasagna and baked ziti... (I even gave some away and still have some in the freezer... yay!), chicken tortilla soup, this Honey Sesame Chicken, with a side of Pioneer Woman's Sesame Noodles (these are so good i will eat them cold for days after...) and much more.... including these cupcakes...

Don't mind the picture... I tried to make them look Halloween-ish for the kids... I'm not a food stylist...Ha!

 I found this recipe for Black Magic Cake on Pinterest (shocking, I know given my new love for Pinterest)! It looked sooooo good I had to make it. I wanted to make a cake, however hubby and I have differing views on frosting. He prefers disgusting canned frosting, which I usually will not buy, and I prefer homemade. I'm not particular... cream cheese frosting... good; buttercream frosting... good; ganache... good!!! While Jason is not a fan of buttercream, he does like the other two and I wanted to experiment with different frostings so I made cupcakes. These are so YUMMY! I made a mochaish (is that a word?) buttercream, and a ganache and they were great with this cake. I would imagine a peanut butter frosting would be fantastic too... I guess that gives me a reason to make this cake again!

Black Magic Cake - I read that this is originally a recipe from Hershey's cocoa
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
  2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick
    inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
    completely. Frost as desired. Yields 10 to 12 servings.
I made 24 cupcakes and a large ramekin and baked them for about 18 mins... they were perfect!

These are kid approved too... 

(I left off the one with him EATING the paper towel to get every last bit of chocolate.... BOYS!)

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