These are the last of the cupcakes from the sample sale. I think these might have been my favorite. Devil's Food Cake with cream cheese frosting topped with coconut and a white chocolate snowflake. I wasn't sure the chocolate and cream cheese would go together but it was amazing!

Devil's food cake is more light and airy than normal chocolate cake and it's main liquid is cocoa powder mixed with boiling water as opposed to milk. If this cake had it sister it would be a white cake.

Devil's Food Cake

Ingredients

3/4 cup cocoa powder

3/4 cup hot water

3 cups self rising flour

1 tsp baking soda

1 tsp baking powder

1 1/4 tsp salt

1 1/2 cups unsalted butter

2 1/4 cups sugar

4 eggs

1 tbs plus 1 tsp vanilla

1 cup sour cream

1. Preheat oven to 350 F/180 C. Line muffin tin with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt.

2. Melt butter with sugar in a saucepan over medium heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium speed, beat until mixture is cooled (about 5 minutes). Add eggs, one at a time, beating until each is incorporated. Add vanilla, then cocoa mixture, and beat until combined.

3. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fill each cup three quarters full and bake, rotating trays halfway through about 20 minutes. Cool completely on a cooling rack before frosting.

Cream Cheese Frosting

Ingredients

1 cup/230g unsalted butter at room temperature

2. To decorate spoon some frosting on top and then immediately dip in the bowl of coconut.