Devil's Food Chocolate Cupcakes
Fluffy and tender yet deeply chocolatey, these Devil's Food Chocolate Cupcakes are truly sinful. The fudge frosting swirls and sprinkles are the quintessential 'icing on the cake' for these all-occasion treats.
Servings: 16
Ingredients
Devil's Food Cupcake
- 4 oz dark chocolate (70%) chopped
- ¼ cup unsweetened cocoa powder
- 1 ¼ cup boiling water
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon instant expresso
- 1 cup unsalted butter very soft, slightly melty
- 1 cup granulated sugar
- 6 tablespoon brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 large eggs
- ½ cup milk
Fudge Frosting
- 1 ½ cups unsalted butter softened
- ½ teaspoon salt
- ¼ teaspoon espresso powder
- 5 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 to 4 tablespoon milk
- 8 oz semi or bittersweet chocolate melted and cooled
Instructions
Devil's Food Cupcake
- Pre-heat oven to 350 degrees. Line a cupcake pan and set aside.
- Combine the chopped chocolate, cocoa powder, and boiling water together. Stir to combine and set aside.
- Sift together the dry ingredients and set aside.
- Using an electric mixer, combine the super soft butter with the sugars. Mix for a couple minutes until thoroughly combined.
- Add the vanilla, almond, and eggs – one at a time, making sure each in incorporated before adding in the next. Stop mixing and scrape down the sides and bottom of the bowl.
- With the mixer on low, stream in the chocolate mixture until combined.
- Slowly add in half of the dry ingredients and mix until combined. Stream in the milk. Stop the mixer and scrape down the bowl.
- Add in the remaining dry ingredients and mix until combined.
- Evenly divide the batter into the cupcake pans and bake until done, about 22 to 24 minutes (see Notes).
- Let cool on a cooling rack before frosting.
Fudge Frosting
- Using an electric mixer, cream the butter until soft and smooth.
- With the mixer on low, gradually add in the salt, espresso powder, sugar, cocoa, vanilla, and milk until incorporated.
- Mix on medium until soft and silky, yet not runny, adding more milk as needed.
- Stop the mixer and scrape down the bowl. Add in the melted chocolate and mix until combined.