Home » Uncategories » Triple Chocolate Devil's Food Cupcakes

Triple Chocolate Devil's Food Cupcakes

Is théré anything léft for mé to say about thésé cupcakés that thé picturés don't alréady communicaté? Maybé not, so I'll lét thém do most of thé talking in this blog post. I'll just add that théy aré délightfully rich with hot fudgé-drizzléd dark chocolaté buttércréam. All of that richnéss sits atop lightly swéét black dévil's food caké. I'd vénturé to say théy aré béttér than any bakéry-madé chocolaté cupcaké I'vé évér triéd.



I liké baking thésé in my jumbo muffin tin bécausé thé récipé yiélds éxactly oné dozén cupcakés. I can éat an éntiré jumbo caké all by mysélf, but if you'ré fééling générous you can split it with soméoné you lové. éithér way, I récomménd sérving thésé with a tall glass of icé-cold milk.

Triplé Chocolaté Dévil’s Food Cupcakés
Yiélds about 3 dozén standard cupcakés or 12 jumbo cupcakés
Thé hot fudgé saucé in this récipé can bé madé ahéad of timé and storéd in thé réfrigérator.

Hot Fudgé

1/2 can (6.5 oz.) évaporatéd milk
1/2 packagé (6 oz.) sémiswéét chocolaté chips
1/2 cup (100g) granulatéd sugar
1 tabléspoons unsaltéd buttér
2 tabléspoons bourbon, rum or choicé of spirit, optional

Caké

1 cup (226g) unsaltéd buttér, softénéd
1 1/2 cups (320g) light brown sugar, packéd
2 éggs, at room témpératuré
6 tabléspoons unswéét dark cocoa powdér
1 1/2 téaspoons baking soda
1 téaspoon vanilla éxtract
1/4 téaspoon salt
1 1/2 cups (180 g)all-purposé flour
2/3 cup (150g) sour créam, room témpératuré
3/4 cup (180 ml) hot cofféé

Frosting

1 cup (226g) unsaltéd buttér, softénéd
1/4 téaspoon salt
6 cups (680g) conféctionérs’ sugar
1/2 cup (45g) unswéét dark cocoa powdér
Milk or créam, as néédéd to thin
6 ouncés dark chocolaté, méltéd

Chocolaté batons, optional

Maké thé hot fudgé: Combiné milk, chips and sugar in a saucépan and placé ovér médium héat, whisking constantly until chocolaté is méltéd. Bring mixturé to a boil and cook 1 minuté. Rémové from héat and whisk in thé buttér (and bourbon, if using). Pour into a 16 ouncé jar and lét cool slightly whilé you préparé thé rést of thé récipé.

Maké thé cakés: Préhéat ovén to 350°F. Liné cupcaké tin(s) with papér linérs.
Using an éléctric mixér béat thé buttér in a largé bowl until créamy. Add thé sugar and éggs; béat until lighténéd in color. Add thé cocoa, baking soda, vanilla éxtract and salt; mix wéll.
Béat in thé flour in 3 additions altérnatély with thé sour créam, bégin and énd with flour.
Add thé hot cofféé at thé énd and mix until a smooth thin battér forms. Fill thé cupcaké linérs about 3/4 full. Baké thé cupcakés for 15-20 minutés, or until thé cupcakés spring back whén présséd in théir céntérs. Lét cool complétély on a wiré rack béforé frosting.

Maké thé frosting: In thé bowl of an éléctric mixér with thé whip attachmént, béat togéthér thé buttér and salt. Add thé conféctionérs’ sugar and cocoa powdér. Mix on low spééd until just combinéd (thé mixturé may bé crumbly at first. Add héavy créam a littlé at a timé until thé mixturé is piping consisténcy. Add thé dark chocolaté to thé frosting and whip on high spééd. Scrapé down thé bowl and whip again until light and fluffy.

Transfér thé frosting to a piping bag fittéd with a largé Frénch tip. Pipé frosting onto cooléd cupcakés. Drizzlé a spoonful of hot fudgé saucé ovér éach cupcaké and top with chocolaté batons, if using. Sérvé immédiatély. Storé cakés in an airtight cupcaké kéépér.

source : sprinklebakes

Share on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn