Triple Chocolate Devil’s Food Cupcakes

Is there anything left for me to say about these cupcakes that pictures don’t already communicating? Probably not, so I’ll let them do much talking in this blog post. I only add that their fun is rich with hot fudge drizzled dark chocolate buttercream. All the wealth that sits on top of sweet black cake food fiends. I dare say that they are better than any bakery-made chocolate cupcake I have ever tried.


I like this cake in tin jumbo muffins my recipe because it produces exactly one dozen cupcakes. I could eat the whole cake jumbo all by myself, but if you’re feeling generous you can share it with someone you love. However, I suggest serving it with a tall glass of cold milk.

INGREDIENTS :

Hot Fudge
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoons unsalted butter
  • 1/2 can (6.5 oz.) evaporated milk 
  • 1/2 package (6 oz.) semisweet chocolate chips
  • 2 tablespoons bourbon, rum or choice of spirit, optional

Cake
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (320g) light brown sugar, packed
  • 2 eggs, at room temperature
  • 6 tablespoons unsweet dark cocoa powder
  • 1 1/2 cups (180 g)all-purpose flour
  • 2/3 cup (150g) sour cream, room temperature
  • 3/4 cup (180 ml) hot coffee

Frosting
  • 1/2 cup (45g) unsweet dark cocoa powder
  • Milk or cream, as needed to thin
  • 1/2 cup (45g) unsweet dark cocoa powder
  • Milk or cream, as needed to thin
  • 1 cup (226g) unsalted butter, softened
  • 1/4 teaspoon salt
  • 6 cups (680g) confectioners’ sugar
  • 6 ounces dark chocolate, melted
  • Chocolate batons, optional


INSTRUCTIONS :
  1. Make hot fudge: combine milk, fried potatoes and sugar in a saucepan and place over medium heat, stirring constantly until chocolate is melted. Bring the mixture to a boil and cook 1 minute. Remove from heat and whisk in the butter (and bourbon, if using). Pour into a 16 ounce bottle and allow to cool slightly while you prepare the rest of the recipe. 
  2. Make the cake: Preheat the oven to 350 ° f. Line cupcake tin (s) with paper liners.
  3. Using an electric mixer Beat butter in large bowl until creamy. Add sugar and eggs; Beat until lightened in color. Add cocoa, baking soda, vanilla extract and salt. mix well.
  4. Beat in the flour in 3 additions alternately with sour cream, beginning and ending with flour.
  5. Add hot coffee at the end and stir until it forms a thin batter is smooth. Fill cupcake liners about his 3/4. Bake the cupcakes for 15-20 minutes, or until the cupcakes spring back when pressed in their centers. Let cool completely on a wire rack before frosting.
  6. To make frosting: in the bowl of an electric mixer with whip attachment, stir in the butter and salt. Add the confectioners ‘ sugar and cocoa powder. Mix on low speed until just combined (mixture may be loose at first. Add the heavy cream a little at a time until the mixture is the consistency of the pipeline. Add dark chocolate frosting and whip at high speed. Scrape down the bowl and whip again until light and fluffy.
  7. Transfer frosting piping bag fitted with a large tip of France. Pipe frosting onto cooled cupcakes. Drizzle a spoonful of hot fudge sauce on top of each cupcake and top with chocolate batons, if using. Serve immediately. Store cake in cupcake keeper airtight.

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