For My Dear Ex-colleagues

I'm meeting my ex-colleagues soon. And they have missed my goodies since I last baked them a batch of cookies and brownies for X'mas a year ago! This time round, I decided to give them a try at my choc cupcakes.

This time round, I used cupcakeblog's easy Devil's Food Cupcakes with Choc Buttercream. But minus the choc buttercream, 'cos I wanted hassel-free packing for the gals.

This was so easy. You just dump most stuff together and mix well!

It had a nice round and full top as hat too.

I got more than the recipe made for. How lucky can the greedy pigs at office can be?!

Recipe

Devil’s Food Cupcake with Chocolate Buttercream
(http://cupcakeblog.com/index.php/2005/6/recipe-devils-food-cupcake-with-chocolate-buttercream)

Makes 24 cupcakes / 350 Degree F oven

2 cups flour2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda1
1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers.
A 2″ ice cream scoop works great for this.
Bake for about 15-20 minutes until a toothpick comes out clean.
Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercream (enough to lightly frost 24 cupcakes)

1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
1/4 cup milk

1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.