Recipe courtesy of Gina Neely and Pat Neely
Episode: Classic Comfort
Devil's Food Cupcakes
Total:
55 min
Active:
20 min
Yield:
12 cupcakes
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Cupcakes: 
Frosting:

Directions

To make the cupcakes:

Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.

In a large bowl, beat the butter and the sugar together until light and fluffy.

Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.

Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.

Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.

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