Devil’s Food Cupcakes with Dark Chocolate Buttercream

I have a confession to make. I’m sorry to have kept it from you for so long. Ok… here goes. I really don’t like frosting. There, I said it. I think most frosting is totally vile. The bakery frostings on those massive sheet cakes for office birthdays and graduations (that are always marble cake. why is that?) is one of the nastier things ever, in my opinion. I actually scrape the frosting off my Oreos before I eat them. (Insert the collective gasp of the horrified world at large right here).

But this? This frosting? It changed my mind. It’s like fudge. Or candy. Or both, but all mashed into this soft and shiny butter cream. Turns out I really, really like butter cream. Combined with this moist and luscious chocolate cake it’s, well, devilishly good. I do, however, still hate bakery frosting. Gag.

Devil’s Food Cupcakes with Dark Chocolate Buttercreamprintable recipe

makes 36 cupcakes

Ingredients:
For the cupcakes3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 baking powder
1 1/4  teaspoon coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

For the buttercream
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
For the cupcakes

Preheat oven to 350. Line 3 muffin pans with liners.

In a small bowl whisk together the cocoa powder and hot water until smooth. In a medium bowl stir together the flour, baking soda, baking powder and salt.

In a medium sauce pan over low heat melt the butter and sugar together, stirring until combined. Pour into the bowl of an electric mixer. Turn the mixer to low speed and beat until the butter mixture has cooled.

One at a time, add in the eggs, beating to combine between each addition.  Beat in the vanilla and cocoa powder mixture until well-combined.

Add in half of the flour mixture, beating until just combined, then add the sour cream and mix until just combined, finishing with the remaining flour mixture.

Scoop the batter evenly between the lined cups, filling about 3/4 of the way. Bake for 10 minutes, rotate the pans and bake for an additional 10 minutes, or until the top of the cupcake easily springs back when pressed lightly.  Cool in the tins on a wire rack for 10 minutes then remove from the pan and cool completely prior to frosting.

For the frosting
Stir together the cocoa powder and boiling water until the cocoa has completely dissolved.

In the bowl of an electric mixer beat the butter, confectioners sugar, and salt together until light and fluffy.  With the mixer on low speed beat in the melted and cooled chocolate, then the cocoa mixture.

Pipe or spread onto cooled cupcakes.

Source: Martha Stewart Cupcakes

More of my favorite cupcakes
Chocolate Chip Cookie Dough Cupcakes
Raspberry-filled Vanilla Bean Cupcakes with Raspberry Buttercream
Chocolate Peanut Butter Cupcakes

One Year Ago on Laura’s Recipe Collection
Soft Pretzels
Two Years Ago
Cajun Chicken Pasta