Sweets | Devil's Food Cupcakes
Revised on February 3, 2014
The cake on these is perfect. The batter is easy to make, you don't need a mixer, the method is just stirring. I use good quality chocolate and coffee. The cupcakes rise really nicely, are very moist and chocolatey.
Yield: 18 cupcakes
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot brewed coffee
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs, lightly beaten
4 ounces unsweetened chocolate
3/4 cup evaporated milk
1 cup confectioners sugar
1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F. Line 18 muffin cups with liners.
Melt the chocolate in a double boiler over hot, not simmering, water. Remove the pan from the heat.
Sift the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and vegetable oil. Gradually whisk in the eggs, then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.
Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. (For me, 20 minutes was perfect.) Cool completely on a wire rack.
Note: To chop the chocolate, use a serrated knife, chocolate will dull other types of knives.
Melt the chocolate in a double boiler over hot, not simmering, water. Place the milk (hold back some of the milk), sugar, and salt in a medium bowl and stir until the sugar is dissolved, about 2 minutes. (Make sure the sugar is dissolved!) Add the chocolate in a slow stream and mix until thoroughly blended. Add remaining milk until frosting is desired consistency. Refrigerate for about 30 minutes before using. Frost the cupcakes with the frosting.
(Ref. Sur La Table's "Devil's Food Cupcakes" recipe, "Spring Cupcake Workshop" class.)