Babycakes Bakery’s Triple Chocolate Cupcakes
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Babycakes Bakery's Triple Chocolate Cupcakes
Babycakes Bakery's Triple Chocolate Cupcakes
3 cups sugar
3 cups flour
3/4 cup unsweetened cocoa powder (at the Raley's test kitchen, we liked the Green and Black's brand best)
2 tsp. baking soda
3/4 tsp. salt
1 cups unsalted butter melted
1 cups warm water
3/4 cup sour cream
3 eggs
1 tsp. vanilla extract
1/2 cup unsalted butter
1 tsp. salt
1 cup cocoa powder (see note above)
4 cups powdered sugar divided
6 tbsp. milk (about) divided
2 tsp. vanilla extract
Chocolate sprinkles (found with cake decorations in our baking aisle)

Recipe courtesy of Chef Teresa Urkofsky-Collins of Babycakes Bakery.

Prep: 15 minutes, Cook: 16 to 20 minutes, Makes: 24 cupcakes

1. To prepare cupcakes, preheat oven to 350°F and line 24 muffin cups with paper liners. Whisk together sugar, flour, cocoa powder, baking soda and salt into a large bowl; set aside.

2. Whisk together butter, water, sour cream, eggs and vanilla in a large bowl until well mixed. Stir in dry ingredients until thoroughly combined (batter will be rather wet).

3. Divide equally into prepared pans and bake for 16 to 20 minutes or until toothpick inserted into the center comes out clean. Let cool completely before frosting.

4. To prepare frosting, melt butter with salt. Transfer to a mixing bowl and beat in cocoa powder until thoroughly combined and smooth.

5. Beat in 1 cup powdered sugar, then 2 tbsp. milks scraping down sides of bowl with each addition until sugar and milk are all used. Beat in vanilla. (Add additional milk, 1 tsp. at a time, as needed to obtain spread-able consistency.) Frost each cupcake with a generous dollop of frosting and press sprinkles onto sides.