Babycakes Bakery's Triple Chocolate Cupcakes
If you can't make it to Babycakes Bakery in Sacramento, California, where chef/co-owner Teresa Urkofsky-Collins bakes these fresh each morning, you can still sample a taste of triple chocolate heaven at home! These are moist and oh so decadent. If you want to impress your friends with chocolate goodness, this is the recipe!
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 46 minutes
- 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 ½ tsp. baking soda
- 3/4 tsp. salt
- 1 cups ½unsalted butter melted
- 1 cups ½warm water
- 3/4 cup sour cream
- 3 eggs
- 1 ½ tsp. vanilla extract
- Dark Chocolate Frosting:
- 1/2 cup unsalted butter
- 1 tsp. salt
- 1 cup cocoa powder
- 4 cups powdered sugar divided
- About 6 tbsp. milk divided
- 2 tsp. vanilla extract
- in Chocolate sprinkles (found with cake decorations
- our baking aisle)
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.
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).
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.
To prepare frosting, melt butter with salt. Transfer to a mixing bowl and beat in cocoa powder until thoroughly combined and smooth.
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.