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Triple Chocolate Devils Food Cupcakes

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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 Devils Food Cupcakes

Directions

Here’s for yopu the deliciously awesome Triple Chocolate Devils Food Cupcakes Recipe. So just go and grab this recipe now!



Steps

1
Done

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
Done

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
Done

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.

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