Devil's food cupcakes with chocolate icing

Devil's food cupcakes with chocolate icing 1) Place a rack in the centre of the oven and preheat oven to 180C/Gas 4.

Place a cupcake liner into each section of an eight-cupcake tin. Whisk together the flours, cocoa, bicarbonate of soda and salt in a medium bowl and reserve. Combine the sour cream and buttermilk in a small bowl and reserve.

Combine the butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down the sides of the bowl, until the sugar has dissolved and the mixture is light in colour, about 1 minute. Add the egg and egg white and beat for an additional minute. Add a third of the flour-cocoa mixture, then a third of the sour cream-buttermilk mixture, mixing well after each addition. Repeat, alternating, with the remaining dry and wet ingredients. Distribute the batter evenly among the eight cupcake tins.

Bake for 15 to 17 minutes, or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool slightly, then transfer to wire racks and cool completely, about 10 to 15 minutes.

Combine the icing sugar and milk in a small saucepan and heat over low heat until the sugar has dissolved. Add the chocolate and stir until it's melted and the icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons of icing. Let the icing harden completely, about 10 minutes.

Place the cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until the cream cheese is melted but before it begins to bubble. Add the icing sugar and stir until the sugar has dissolved. Let the mixture cool slightly and transfer to a small plastic bag. Snip the very bottom corner of the bag, then force the icing to the bottom of the bag. Pipe a squiggle of icing down the centre of each cupcake.

Per Serving:

Calories 310; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5 g, Poly Fat 2 g) ; Protein 5 g; Carb 40 g; Fibre 3 g; Cholesterol 45 mg; Sodium 230 mg