Triple Chocolate Devil’s Food Cupcakes

Triple Chocolate Devil’s Food Cupcakes

Is there anything left for me to say about these cupcakes that the pictures don’t already communicate? Maybe not, so I’ll let them do most of the talking in this blog post. I’ll just add that they are delightfully rich with hot fudge-drizzled dark chocolate buttercream. All of that richness sits atop lightly sweet black devil’s food cake. I’d venture to say they are better than any bakery-made chocolate cupcake I’ve ever tried.

Triple Chocolate Devil’s Food Cupcakes
Triple Chocolate Devil’s Food Cupcakes
Triple Chocolate Devil’s Food Cupcakes
Triple Chocolate Devil’s Food Cupcakes

I like baking these in my jumbo muffin tin because the recipe yields exactly one dozen cupcakes. I can eat an entire jumbo cake all by myself, but if you’re feeling generous you can split it with someone you love. Either way, I recommend serving these with a tall glass of ice-cold milk.

Triple Chocolate Devil’s Food Cupcakes

Heather Baird
The hot fudge sauce in this recipe can be made ahead of time and stored in the refrigerator.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 2 dozen

Equipment

  • cupcake tin

Ingredients
 
 

Hot Fudge

  • 1/2 can 6.5 oz. evaporated milk
  • 1/2 package 6 oz. semisweet chocolate chips
  • 1/2 cup 100g granulated sugar
  • 1 tablespoons unsalted butter
  • 2 tablespoons bourbon rum or choice of spirit, optional

Cake

  • 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 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups 180 gall-purpose flour
  • 2/3 cup 150g sour cream, room temperature
  • 3/4 cup 180 ml hot coffee

Frosting

  • 1 cup 226g unsalted butter, softened
  • 1/4 teaspoon salt
  • 6 cups 680g confectioners’ sugar
  • 1/2 cup 45g unsweet dark cocoa powder
  • Milk or cream as needed to thin
  • 6 ounces dark chocolate melted
  • Chocolate batons optional

Instructions
 

  • Make the hot fudge: Combine milk, chips and sugar in a saucepan and place over medium heat, whisking constantly until chocolate is melted. Bring 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 jar and let cool slightly while you prepare the rest of the recipe.
  • Make the cakes: Preheat oven to 350°F. Line cupcake tin(s) with paper liners.
  • Using an electric mixer beat the butter in a large bowl until creamy. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; mix well.
  • Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour.
  • Add the hot coffee at the end and mix until a smooth batter forms. Fill the cupcake liners about 3/4 full. Bake the cupcakes for 20-22 minutes, or until the cupcakes spring back when pressed in their centers. Let cool completely on a wire rack before frosting.
  • Make the frosting: In the bowl of an electric mixer with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined (the mixture may be crumbly at first. Add heavy cream a little at a time until the mixture is piping consistency. Add the dark chocolate to the frosting and whip on high speed. Scrape down the bowl and whip again until light and fluffy.
  • Transfer the frosting to a piping bag fitted with a large French tip. Pipe frosting onto cooled cupcakes. Drizzle a spoonful of hot fudge sauce over each cupcake and top with chocolate batons, if using. Serve immediately. Store cakes in an airtight cupcake keeper.
Keyword bourbon hot fudge, hot fudge, unsweet dark cocoa powder
Tried this recipe?Let us know how it was!
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The Archaeologist Bakes
The Archaeologist Bakes
4 years ago

This is exactly what I needed today! I've been craving chocolate cake, but have been very uninspired by my standard recipes. These look perfect!

Jennifer
Jennifer
4 years ago

Oh, my heavens! Triple love. Your pictures are beautiful, and I can only imagine how delicious these are. I'd think about sharing one, but I'd also think about eating it all myself 🙂

cookielover
cookielover
4 years ago

MUST MAKE THESE!!!!

Little Yellow Butterflies
Little Yellow Butterflies
4 years ago

WOW. These. Look. Incredible. I was looking for a weekend baking project, thinkI found it!

Cia | Littleyellowbutterflies.com

denali
denali
4 years ago

DYING HERE. Must. Have. These.

Unknown
Unknown
4 years ago

love your recipes and ideas

Kate
Kate
4 years ago

These are absolutely beautiful. Please supply brand name and retailer for "Optional" Chocolate Batons. (I don't think they're optional at all!)

Heather Baird
Heather Baird
4 years ago
Reply to  Kate

Hi Kate! The chocolate batons are Ovation brand. There are many flavors such as orange, Irish cream, mint… Ah. So many good choices. We have them at grocery stores here in the southern US, but here's a link in case you can't find them.
http://amzn.to/2klWlL0

Medeja
Medeja
4 years ago

They look amazing, fantastic, incredible! I ran out of right words 🙂

Dalila G.
Dalila G.
4 years ago

YES!!! ?

Julia @ HappyFoods Tube
Julia @ HappyFoods Tube
4 years ago

These cupcakes look sooo pretty and perfect! Beautiful photos! 🙂

Unknown
Unknown
4 years ago

These look so insanely decadent!
Kari
http://sweetteasweetie.com/

Unknown
Unknown
4 years ago

That's so wonderful. I want to know which brand of cocoa powder did you use and the amount of butter is it solid form or melted?
Thanks

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Hi! The butter is softened. You could use it at room temperature if you wish. The cocoa I used was Hershy's Special Dark, which is a blend of natural and dutched cocoas. I hope this helps! Thanks for asking.

-h

Michelle Muenich
Michelle Muenich
4 years ago

Do you know how long the sauce can be refrigerated? I was going to make a double batch if it lasts a while. I was also thinking about injecting the sauce into the cupcake, mostly to keep my kids' hands (and my table, and the floor below my table) slightly cleaner. Any dire warning against such madness?
Thanks for another stellar recipe! I recommend you to everyone who asks!

Heather Baird
Heather Baird
4 years ago

Hi Michelle!
The chocolate sauce will keep for about 3 weeks in the refrigerator. I pour the cooked sauce (still hot) into canning jars and lid them. After they cool, refrigerate. And – oooh boy! I feel totally unqualified to answer the question regarding tidiness. I can't seem to eat these without getting a smear of chocolate on my elbow (how?). I can only offer that maybe these could be enjoyed outside in close proximity to a water hose with a spray nozzle. 😉

Thanks so much for giving these a try!

xo-h

Anonymous
Anonymous
3 years ago

Which nozzle did you use

Heather Baird
Heather Baird
3 years ago
Reply to  Anonymous

Ateco 828

Unknown
Unknown
2 years ago

Hi, your recipe looks delicious but I choose to not drink or use coffee. Is there any substitutes I could use instead of Coffee in this recipe?

Heather Baird
Heather Baird
2 years ago
Reply to  Unknown

Yes! You can use hot water instead of hot coffee.

dominique arper
dominique arper
2 years ago

This looks delish!  I can't wait to try it with my family and my friends.  Thanks for the share

Unknown
Unknown
2 years ago

Hi Heather, thanks for the recipe, it looks so delicious what kind of dark chocolate for melting? I bought the lindor's 90% cocoa chocolate, is that okay?

Misty
Misty
1 month ago

5 stars
Oh my goodness, made these for me sisters graduation party. They were SO delicious! Everyone loved them. They were perfect for “**it just got real” cupcakes! I couldn’t have imagined anything better!!💚