A Recipe For Chocolate Lovers: Double Devils Food Fudge Cupcakes

You better love chocolate for this one. Today I'm sharing my delicious recipe for double chocolate devils food fudge cupcakes. All from scratch. 

Sometimes I just have a craving for chocolate and if you do too, make these!

Ingredients for cupcakes-

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) 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

Directions for making cupcakes- 

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-
   quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

   Ingredients for fudge frosting-

   Half cup butter

   4 ounces unsweetened chocolate, chopped 

   4 cups powdered sugar

   Half cup milk

   2 tsp vanilla

   Directions for fudge frosting-

   For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from the heat; cool for 5 minutes. In a large bowl, beat the confectioners' sugar, milk and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. 

   
   
   

   Wait until your cupcakes are completely cooled before frosting. 

   

   
   

Frost your delicious cupcakes. I usually put the frosting in a plastic zip lock bag and cut off an end to frost. 

Cover those babies with sprinkles if you have a kid who loves sprinkles like me!

What do you think? Are you a chocolate lover? What are your favorite kind of cupcakes?