Is there anything left for me to say about these cupcakes that the pictures don't already communicate? [post_ads_2]Maybe not, so I'll let them do most of the talking in this blog post. I'll just add that they are delightfully rich with hot fudge-drizzled dark chocolate buttercream. All of that richness sits atop lightly sweet black devil's food cake. I'd venture to say they are better than any bakery-made chocolate cupcake I've ever tried.

I like baking these in my jumbo muffin tin because the recipe yields exactly one dozen cupcakes. I can eat an entire jumbo cake all by myself, but if you're feeling generous you can split it with someone you love. Either way, I recommend serving these with a tall glass of ice-cold milk.

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. 

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

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

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

Make the hot fudge:[post_ads_2]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. 

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.

Make the frosting: In the bowl of an electric mixer with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined (the mixture may be crumbly at first. Add heavy cream a little at a time until the mixture is piping consistency. Add the dark chocolate to the frosting and whip on high speed. Scrape down the bowl and whip again until light and fluffy.

Transfer the frosting to a piping bag fitted with a large French tip. Pipe frosting onto cooled cupcakes. Drizzle a spoonful of hot fudge sauce over each cupcake and top with chocolate batons, if using. Serve immediately. Store cakes in an airtight cupcake keeper.

Courtesy: Sprinkle Bakes


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