Triple Chocolate Devil’s Food Cupcakes

Yields about 3 dozen standard cupcakes or 12 jumbo cupcakes
The hot fudge sauce in this recipe can be made ahead of time and stored in the refrigerator. 

INGREDIENTS:

Hot Fudge

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

Cake

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

Triple Chocolate Devil’s Food Cupcakes #cupcakerecipes

INSTRUCTIONS:

  1. Make the hot fudge: Combine milk, chips and sugar in a saucepan and place over medium heat, whisking constantly until chocolate is melted. Bring 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 jar and let cool slightly while you prepare the rest of the recipe. 
  2. Make the cakes: Preheat oven to 350°F. Line cupcake tin(s) with paper liners.Using an electric mixer beat the butter in a large bowl until creamy. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; mix well. Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour. Add the hot coffee at the end and mix until a smooth thin batter forms. Fill the cupcake liners about 3/4 full. 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.
  3. Full instructions visit @sprinklebakes

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