Tuesday, October 28, 2014

Super Moist Dark Chocolate Cupcakes with Creamy Fudge Icing


Last weekend I made some cupcakes that were supposed to be super moist, "the ultimate best on the Internet." I thought they were dry, but I really liked the icing. So, I experimented yesterday and found my favorite (so far)--made at home but yummy as the cupcakes in DC cupcake shops--cupcake recipe; far better than the ones I made last weekend. 


Moist Dark Chocolate Cupcakes

1 box (15oz) Devil's Food cake mix
1 3.9 oz instant chocolate fudge pudding (dry)
1 1/2 cups Hershey's Special Dark chocolate chips
4 eggs
3/4 cup Canola oil
3/4 cup hot water
8 oz. sour cream

Preheat oven to 325 degrees F.
In a large bowl combine cake mix, chocolate pudding, and chocolate chips.
Stir until combined. Mix in eggs, canola oil and water. Finally add the sour cream.
Pour cake mix into cupcake liners. 
Bake for 25 minutes or until they spring back when touched. 
Remove from oven and allow cupcakes to cool on a cooling rack.
Frost with fudge icing below.


Chocolate Fudge icing

1 cup heavy whipping cream
1/4 cup light corn syrup
12 oz. Hershey's Special Dark Chocolate Chips
6 T unsalted butter, melted
1 tsp vanilla paste or extract

Combine the cream and corn syrup in a small saucepan and whisk well to mix.
Place over low heat until simmering and pour into a bowl to cool to lukewarm, about 110F.

Add the cooled cream mixture to the melted chocolate and whisk until smooth. Distribute the butter in small pieces all over the top of the chocolate mixture, then whisk it in smoothly. Whisk in the vanilla. Cool the icing until it is firm enough to spread. 

 Ice the cupcakes and enjoy!

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