RECIPE REVIEW: Growing up in the Northwest, specifically the Seattle area, I've been going to Tom Douglas restaurants for almost as long as I can remember. He is an amazing chef and restaurateur and if you live anywhere near Seattle, chances are you have dined at one of his many establishments.
This recipe for Devil's Food Cupcakes is not for the beginning baker or for someone short on time or patience. But, if you are ready to dig up your sleeves and make some amazing chocolate cupcakes - please, please try this recipe! The cupcakes end up perfectly domed (that is my picture above - amazingly perfect little domes!) and the flavor is rich, dark chocolate. These are not very sweet cupcakes - if you like your desserts sweet, I'd recommend a frosting on the sweet side to give the full bite more of a sweet taste. I love slightly sweet desserts so I paired these with a dark chocolate, sour cream frosting and may have eaten more than one or two.
Because this is not my recipe, I don't post the full recipe here on my site. I'd rather give credit where credit is due. However, I will do you a favor and post the grams conversions for the recipe (which is how the cookbook is written) and links to some products that made my life easier trying to make it!
Digital Kitchen Scale - One of my favorite kitchen tools. Measure more precisely but also no need to dirty all those measuring cups!
Cookie Scoop - These are awesome at making uniformly shaped cookies, but I discovered they are also perfect for making uniformly shaped cupcakes! One scoop for mini-cupcakes and 3 scoops for regular cupcakes. Perfect every time!
Bittersweet Chocolate - Obviously I do more baking than the average Joe, but if you've ever purchased a tiny bar of bittersweet chocolate at the store, you can get some serious sticker shock when each tiny bar costs more than a dozen eggs! I finally bit the bullet and ordered one of these and they are amazing quality, but HUGE -- if you have friends who bake, buy one and split it up!
Vanilla Bean Paste - I use this almost exclusively instead of vanilla extract. You can substitute it 1:1 for extract and also substitute 1 tablespoon of paste for 1 vanilla bean. This is a large amount, but the shelf life is 3 years and once you've tried the flavor of this paste you will not go back to extract!