YUMMY MUMMY DEVIL'S FOOD CUPCAKES
Yummy Mummy Devil's Food Cupcakes
- Cooking Time: 20 minutes
- Servings: 30 cupcakes
- Preparation Time: 30 minutes
- 3/4 cup unsweetened 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
- 2 sticks unsalted butter
- 1/2 cup shortening
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
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.
Melt butter and shortening 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.
Divide batter evenly among lined cups, filling each three- quarters full. (I used a standard sized batter scoop) 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.
For mummies, use a standard vanilla buttercream or any other white frosting and pipe thin strips across the top of cupcakes. Leave a thin opening for a mouth and add mini chocolate chip eyes.