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Triple Chocolate Cupcakes




Source of Recipe


Babycakes Bakery


Recipe Introduction


Prep time: 15 minutes
Cook time: 16 to 20 minutes



List of Ingredients




Cupcakes:
3 cups sugar
3 cups flour
3/4 cup unsweetened cocoa powder (at the Raley's test kitchen, we liked the Green and Black's brand best)
2 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups unsalted butter, melted
1 1/2 cups warm water
3/4 cup sour cream
3 eggs
1 1/2 tsp. vanilla extract

Dark Chocolate Frosting:
1/2 cup unsalted butter
1 tsp. salt
1 cup cocoa powder (see note above)
4 cups powdered sugar, divided
About 6 tbsp. milk, divided
2 tsp. vanilla extract

Chocolate sprinkles

Recipe



To prepare cupcakes, preheat oven to 350°F and line 24 muffin cups with paper liners. Whisk together sugar, flour, cocoa powder, baking soda and salt into a large bowl; set aside. Whisk together butter, water, sour cream, eggs and vanilla in a large bowl until well mixed. Stir in dry ingredients until thoroughly combined (batter will be rather wet). Divide equally into prepared pans and bake for 16 to 20 minutes or until toothpick inserted into the center comes out clean. Let cool completely before frosting.

To prepare frosting, melt butter with salt. Transfer to a mixing bowl and beat in cocoa powder until thoroughly combined and smooth. Beat in 1 cup powdered sugar, then 2 tbsp. milks scraping down sides of bowl with each addition until sugar and milk are all used. Beat in vanilla. (Add additional milk, 1 tsp. at a time, as needed to obtain spread-able consistency.) Frost each cupcake with a generous dollop of frosting and press sprinkles onto sides.

Makes 24 cupcakes.