divine devil's food cupcakes

MAKES 24 ACTIVE: 20 MIN TOTAL: 1'12 HR Tip: Can be refrigerated airtight up to 2 days, or frozen up to 1 month.

divine devil's food cupcakes
divine devil's food cupcakes

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Batter

  • 2

    cups cake flour (not self-rising) % cup unsweetened cocoa powder 1% tsp baking soda

  • 1

    f4 tsp salt

  • 112

    cup buttermilk (or stir

  • 2

    Tbsp water into 6 Tbsp plain yogurt)

  • 113

    cup water

  • 11/2

    sticks (% cup) unsalted butter, softened

  • 1

    % cups sugar

  • 2

    large eggs

  • 1112

    tsp vanilla extract

  • Frosting

  • 7112

    oz bittersweet or semisweet chocolate, chopped

  • 1

    f2 cup heavy (whipping) cream

  • 3

    Tbsp unsalted butter, softened ~arnish: chocolate sprinkles

Directions

• Position rack in middle of oven. Heat to 350°F. Line 12 (or 24, if you have) 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. In another large bowl, beat butter 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 213 full. Bake 20 to 22 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pants) on a wire rack 5 minutes before removing from pants) to rack to cool -cornpletely. If baking only 12 at a time: I repeat with remaining batter. rosting: 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. Beat with mixer on medium-high speed about 3 minutes, until thick enough to spread. To assemble: Swirl a heaping Tbsp frosting on each cupcake; dip in or scatter on sprinkles. Refrigerate 30 minutes, or until frosting sets.

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