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Divine Devil's Food Cupcakes




Source of Recipe


Woman's Day


Recipe Introduction


Devilishly delicious, dark and dense, these cupcakes are pure essence of chocolate.

Planning Tip: Can be refrigerated airtight up to 2 days, or frozen up to 1 month.


List of Ingredients




Makes 24
Active: 20 min/Total: 11/2 hr

BATTER
2 cups cake flour (not self-rising)
2/3 cup unsweetened cocoa powder
11/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk (or stir 2 Tbsp water into 6 measuring Tbsp plain yogurt)
1/3 cup water
11/2 sticks (3/4 cup) unsalted butter, softened
13/4 cups sugar
2 large eggs
11/2 tsp vanilla extract

FROSTING
71/2 oz bittersweet or semisweet chocolate, chopped
1/2 cup heavy (whipping) cream
3 Tbsp unsalted butter, softened

Garnish: chocolate sprinkles (jimmies)

Recipe



1. Position rack in middle of oven. Heat to 350°F. Line 12 (or 24, if you have) regular-size (2 1/2-in.-diam) muffin cups with paper liners.

2. Batter: Whisk flour, cocoa, baking soda and salt in a large bowl. Combine buttermilk (or yogurt mixture) and water in a small bowl. Beat butter in another large bowl with mixer on medium-high speed until fluffy. Add sugar and beat 3 minutes, or until light and fluffy. Add eggs 1 at a time, beating well after each. Beat in vanilla. With mixer on low speed, add cocoa mixture alternately with buttermilk mixture in 3 batches, beating just until well blended. Spoon into lined cups, filling each 2/3 full.

3. Bake 20 to 22 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan(s) on a wire rack 5 minutes before removing from pan(s) to rack to cool completely. If baking only 12 at a time, repeat with remaining batter.

4. Frosting: Heat chocolate and cream in a medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Add butter; whisk until melted and blended. Transfer to a bowl; cool to room temperature, then cover and refrigerate 15 minutes.

5. Beat with mixer on medium-high speed about 3 minutes, until thick enough to spread.

6. To assemble: Swirl a heaping Tbsp frosting on each cupcake; dip in or scatter on sprinkles. Refrigerate 30 minutes, or until frosting sets.