Devil’s Food Cupcakes are the queens of chocolate cupcakes. They are moist, and rich, and just plain delicious. However, we wanted to go one step further. We added Hershey’s chocolate kisses and mini Reese’s Peanut Butter Cups into each of our already very chocolate-y cupcakes, topped with chocolate icing.
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
Enough Reese’s Peanut Butter Cups and Hershey’s Kisses; one for each cupcake
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.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
(from Martha Stewart)
Instead of using the Chocolate Ganache Frosting Martha recommends in her book, we used her Chocolate Sour Cream Icing.
1 lb powdered sugar, sifted
1/2 cup cocoa powder
1/4 tsp salt
12 ounces room temperature cream cheese
3/4 cup room temperature unsalted butter
18 ounces bittersweet chocolate, melted & cooled
1 1/2 cups sour cream
1. Sift together powdered sugar, cocoa, and salt.
2. With an electric mixer on med-high speed beat cream cheese and butter until pale and fluffy.
3. On low speed add sugar mixture and mix until fully combined.
4. Mix in melted and cooled chocolate and then sour cream. Beat until smooth. Use immediately or frosting can be stored in fridge for five days or frozen a month. Before using, bring to room temperature and beat until smooth.
We found that the Hershey`s Kisses fared better when placed pointy side up, unless you added a bit more cupcake batter over them. Otherwise it created a sinking that would be noticeable if you didn`t ice them- we did, so it didn`t matter either way.
We also preferred the Reese’s Peanut Butter Cup cupcakes, but that`s really just a matter of preference. The kisses didn’t stay melted, or even soft, so it was just like having a big chunk of chocolate that didn’t melt properly in the middle. With the Peanut Butter Cups though, when you bit in, you actually got a surprise bite of yummy peanut butter, instead of having to bite extra hard through the kiss.
Try them both, though! Try other chocolate candies that you like – even if they don’t work out just as you want (like our kisses), they’ll still be delicious. 😀