This is one of those one-bowl wonders that comes together quite quickly, making this is a last minute sort of solution to any baking itch or chocolate craving. Or stress baking situation. Kids love it (frosting! Yum!), adults like that it isn't overly-sweet, and honestly, some days you just need some sort of cake to putter with. So, try this. Hope you like it as much as we have over here.
The unorthodox mixing method is on purpose: getting the cocoa wet (plus adding the coffee) helps amp up the chocolate flavor. You can use what cocoa you have on hand; honestly, I have no idea what sort this is that I am getting here. I try my best to use the ingredients I find locally, and have run out of my good French cocoa stash from Senegal.
Susie’s Devil’s Food Cupcakes with Fudgy Topping
Yield: 12 - 18 cupcakes (or 12 cupcakes + a small square cake)
For the cupcakes:
3/4 cup cocoa powder
1 cup granulated sugar
1 cup coffee, room temperature (or 1 cup water + 2 tsp instant espresso coffee granules)
1 cup whole milk (or your favorite non-dairy option)
1 cup coconut (or vegetable) oil
2 large eggs
2 teaspoon vanilla
1 1/2 tsp salt
2 cups flour (or 1/2 cup whole wheat + 1 1/2 cups all purpose)
1 teaspoon baking powder
2 teaspoons baking soda
For the chocolate fudgy topping:
1 cup bittersweet chocolate chips
1/3 cup coconut milk, well shaken
1/4 teaspoon salt
Preheat your oven to 350°F. Spray (or line) the bottoms of a 12-cup and a 6-cup muffin pan . Set aside. (Note: You'll get at least 15 to 18 cupcakes unless you fill 12 cups and then make a small 5x5 cake. This is one of those choose-your-own-adventure sorts of options.)
In a medium mixing bowl, stir together the cocoa power, sugar, coffee/water+granules, and milk. Using a whisk, stir well until the mixture is lump-free. Add the coconut oil, whisking again until the oil is full incorporated. Add the eggs, stirring well after each egg. Add the vanilla and salt, stirring well again. You want to make sure there are no sugar granules left, and the cocoa has completely dissolved.
Scoop the flour(s) on top of the cocoa mixture. Measure out the baking soda and baking powder on top of the flour(s). Using a spatula, lightly stir the baking soda and powder into the flour, and then with bigger full strokes, stir the dry ingredients into the cocoa mixture until full incorporated, and no pockets of flour remain.
Using a cookie scoop, fill each hole in your tin until 3/4 full. If you are using a small cake pan, fill that with any remaining batter. Bake at 350°F in the center of until cupcakes are lightly springy when you touch the top of one. Remove from oven and let cool while you make the fudge topping. You can definitely bake this in a regular cake pan, too, or in a bundt pan, if you'd rather. Scale up the time accordingly (my little 5x5 square pan took 33 minutes to bake).
Make the glaze: In a small microwave-proof bowl, combine the chocolate chips and coconut milk in a small microwave-safe bowl. Microwave until the quite warm, about 60 seconds. Add salt, and stir until smooth. It will thicken quite a bit; if you feel it is too thick, add a small bit of coconut milk and stir until it is the consistency you like.
Top each cupcake with a swirl of fudgy goodness. Enjoy!