Recipe by Domesticgirly
I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.
Top Review by saejinkwak
the cream cheese frosting is incredible!! I made a medium-sized 3 layer cake using the same instructions. It was my first cake, and it came out pretty good. The frosting makes a TON so i suggest either halving it or doubling the cupcakes. Also, I hand-mixed the cake batter. It wasn't too difficult, and it made sure that it cake turned out moist and delicious. :)
DEFINITELY up the cocoa to 1/4 cup.
Thanks for the recipe!!!
- 709.77 ml all-purpose flour
- 6.16 ml baking soda
- 6.16 ml salt
- 6.16 ml unsweetened cocoa powder
- 354.88 ml vegetable oil
- 532.32 ml granulated sugar
- 295.73 ml buttermilk
- 3 eggs
- 29.58 ml red food coloring
- 9.85 ml red food coloring
- 6.16 ml vinegar (white or apple cider can both work)
- 6.16 ml vanilla extract
- 28.39 ml water
For the cream cheese frosting
- 680.38 g cream cheese, room temperature
- 453.59 g butter, room temperature
- 907.18 g powdered sugar, sifted
- 14.79 ml vanilla extract
Directions See How It's Made
- For the cupcakes:.
- Preheat oven 350 degrees F.
- Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
- In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
- Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
- For the cream cheese frosting:.
- Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
- The frosting can be used right away, or stored in the refrigerator up to a week.
- Frost cooled cupcakes with the cream cheese frosting.