Double Chocolate Devil's Food Cupcakes with Vanilla Bean Buttercream

Double Chocolate Devil's Food Cupcakes with Vanilla Bean Buttercream

These Devil’s Food cupcakes taste better than the bakery version! Bake a batch of these treats for the perfect graduation party dessert and decorate with colorful frosting and sprinkles.

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Ingredients

  • 1 C. or 2 sticks unsalted butter, room temperature
  • 2 tsp. vanilla extract
  • 1/8 tsp. sea salt
  • ¾ C. hot espresso or very dark coffee
  • ½ C. cane sugar
  • 1 ½ C. All Purpose Flour
  • ½ C. Unsweetened cocoa powder, Dutch processed
  • ¼ C. sour cream
  • For The Cupcakes:
  • ¾ C. coconut oil, virgin unrefined, melted
  • 1 Tbs. corn starch
  • ¼ C. cane sugar
  • For the Simple Syrup:
  • 2 large eggs
  • 2/3 C. high quality dark chocolate, at least 72%, chopped in small chunks
  • ½ C. light brown sugar, packed
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • 1 tsp. pure vanilla extract
  • 3 Tbs. cane sugar
  • 2 tsp. baking powder
  • 2 large egg whites
  • 3 Tbs. water
  • 1 Tbs. Kahlua (optional)
  • For the Swiss Meringue Buttercream:
  • 1 tsp. vanilla bean paste or beans from 1 vanilla bean pod

Directions

Want to see the entire recipe? Click here Published May 23, 2016.

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