I had a sudden craving for chocolate last night. Its a girl thing. So right before bed I whipped up a few dozen of these ovaltine chocolate cake and frosting in cupcake form. Then I ate a couple. I’m going to pretend that they were the minis but we all know they weren’t.
I found this recipe a few years ago over on recipezaar, which is now food.com. Its titled “The Only Chocolate cake Recipe You’ll Ever Need! (Devil’s Food)”. Its amazing. I adapted it from that to suit my own tastes, and now I think I can safely say that I’ve found MY chocolate cake. The frosting is from Joy the Baker. I’ve linked to her before in my previous post shouting the praises of this frosting, and I’m sure I will again. I could spend hours browsing her site, and days baking her creations, and I still would need more. I omitted the milk from the original recipe for frosting as I don’t think it needs it, but you could certainly add it in if you do!
What is your favorite flavor of cake/cupcake? Has it always been that way, or is it a new discovery?
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 1/3 cup rich chocolate Ovaltine
- 2 cups sugar
- 1 cup canola oil
- 1 cup strong hot good-quality coffee
- 1/2 cup sour cream
- 1/2 cup half-n-half
- 2 lg eggs
- 1 Tbsp vanilla
- 1 1/2 cups unsalted butter
- 1 cup cocoa powder
- 3/4 tsp salt, or NONE if you ran out of unsalted and had to use regular, salted butter!
- 4 cups powdered sugar
- 1 Tbsp vanilla
- 1 cup heavy cream
- 2/3 cup Ovaltine
- Sift together dry ingredients and set aside. In mixer, combing canola oil, coffee, half-n-half, and sour cream. Mix on low 30 seconds. Slowly add in dry mixture and mix on low until incorporated. Add in vanilla and mix. Add in eggs, one at a time, and mix just until combined.
- Pour batter into lined cupcake tins 2/3 of the way full. I like to lightly spray my cupcake liners with cooking spray, as well. I think it helps them release. I'm not sure if this is entirely necessary or not, but its what I do.
- Bake at 350 for 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
- Put room temperature butter in a mixing bowl and beat until smooth.
- Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps. Add vanilla. Mix.
- In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We're just trying to incorporate some air into it.
- Pipe onto cooled cupcakes with a tip that will not make it look similar to any other unappetizing thing that will not be mentioned.
Amount Per Serving: Calories: 927Total Fat: 56gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 129mgSodium: 651mgCarbohydrates: 100gFiber: 3gSugar: 76gProtein: 8g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!