Is there anything left for me to say about these cupcakes that pictures don't already communicating? Probably not, so I'll let them do much talking in this blog post. I only add that their fun is rich with hot fudge drizzled dark chocolate buttercream. All the wealth that sits on top of sweet black cake food fiends. I dare say that they are better than any bakery-made chocolate cupcake I have ever tried.
I like this cake in tin jumbo muffins my recipe because it produces exactly one dozen cupcakes. I could eat the whole cake jumbo all by myself, but if you're feeling generous you can share it with someone you love. However, I suggest serving it with a tall glass of cold milk.
INGREDIENTS :
Hot Fudge
- 1/2 cup (100g) granulated sugar
- 1 tablespoons unsalted butter
- 1/2 can (6.5 oz.) evaporated milk
- 1/2 package (6 oz.) semisweet chocolate chips
- 2 tablespoons bourbon, rum or choice of spirit, optional
Cake
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (320g) light brown sugar, packed
- 2 eggs, at room temperature
- 6 tablespoons unsweet dark cocoa powder
- 1 1/2 cups (180 g)all-purpose flour
- 2/3 cup (150g) sour cream, room temperature
- 3/4 cup (180 ml) hot coffee
Frosting
- 1/2 cup (45g) unsweet dark cocoa powder
- Milk or cream, as needed to thin
- 1/2 cup (45g) unsweet dark cocoa powder
- Milk or cream, as needed to thin
- 1 cup (226g) unsalted butter, softened
- 1/4 teaspoon salt
- 6 cups (680g) confectioners’ sugar
- 6 ounces dark chocolate, melted
- Chocolate batons, optional
INSTRUCTIONS :
- Make hot fudge: combine milk, fried potatoes and sugar in a saucepan and place over medium heat, stirring constantly until chocolate is melted. Bring the mixture to a boil and cook 1 minute. Remove from heat and whisk in the butter (and bourbon, if using). Pour into a 16 ounce bottle and allow to cool slightly while you prepare the rest of the recipe.
- Make the cake: Preheat the oven to 350 ° f. Line cupcake tin (s) with paper liners.
- Using an electric mixer Beat butter in large bowl until creamy. Add sugar and eggs; Beat until lightened in color. Add cocoa, baking soda, vanilla extract and salt. mix well.
- Beat in the flour in 3 additions alternately with sour cream, beginning and ending with flour.
- Add hot coffee at the end and stir until it forms a thin batter is smooth. Fill cupcake liners about his 3/4. Bake the cupcakes for 15-20 minutes, or until the cupcakes spring back when pressed in their centers. Let cool completely on a wire rack before frosting.
- To make frosting: in the bowl of an electric mixer with whip attachment, stir in the butter and salt. Add the confectioners ' sugar and cocoa powder. Mix on low speed until just combined (mixture may be loose at first. Add the heavy cream a little at a time until the mixture is the consistency of the pipeline. Add dark chocolate frosting and whip at high speed. Scrape down the bowl and whip again until light and fluffy.
- Transfer frosting piping bag fitted with a large tip of France. Pipe frosting onto cooled cupcakes. Drizzle a spoonful of hot fudge sauce on top of each cupcake and top with chocolate batons, if using. Serve immediately. Store cake in cupcake keeper airtight.