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Cupcakes: Chocolate Devil Cupcakes with Double Fudge Frosting

Source of Recipe


From "Sunday Suppers" by Melanie Barnard and Brooke Dojny






List of Ingredients



• -- Cupcakes --
  
• 1 tsp instant coffee
  
• 1-1/2 cups water
  
• 1-1/2 cups flour
  
• 1/2 cup unsweetened cocoa powder
  
• 1-1/3 cups granulated sugar
  
• 1-1/2 tsp baking powder
  
• 1-1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 8 Tbsp unsalted butter, melted and cooled
  
• 3 eggs
  
• 1-1/2 tsp vanilla extract
  
• .
  
• -- Frosting --
  
• 4 ounces semisweet chocolate, coarsely chopped
  
• 1 ounce unsweetened chocolate, coarsely chopped
  
• 6 Tbsp unsalted butter
  
• Pinch salt
  
• 1-1/3 cups powdered sugar
  
• 3 to 4 Tbsp milk
  






Instructions



1. To prepare the cupcakes: Preheat the oven to 350º F. Grease and flour 16 standard-size muffin cups, or place a paper cupcake liner in each; set aside. Dissolve the instant coffee in 2 tablespoons boiling water. Add remaining water to make 1-1/2 cups and set aside. Sift together the flour, cocoa, sugar, baking powder, soda and salt. Beat in the coffee water, melted butter, eggs and vanilla; beat until smooth. (The batter will be very thin.)
   
   
2. Pour into the prepared pans (it is easiest to use a measuring cup), filling each about two-thirds full. Bake in the preheated oven 20 to 25 minutes, or until tops spring back when touched. Cool in pans 5 minutes. Loosen the sides with a knife, then turn out onto a wire rack to cool completely.
   
   
3. To prepare the frosting: Melt the semisweet and unsweetened chocolates, butter and salt together in the top of a double boiler set over hot water. When melted, cool 5 minutes. With an electric mixer, beat in the sugar and milk until smooth. Use immediately to frost the cupcakes (this frosting will set up quickly).
   
   Makes 16 cupcakes.