Chocolate Devil's Food Cupcake with Berries

Name: Chocolate Devil's Food Cupcake with Berries
Total time: 45 min
Yield: 32
Cuisine: North America, American
Ingredients: 0.75 cup unsweetened, dutch-processed cocoa powder; 0.75 cup hot water; 3 cups unbleached all-purpose flour; 1 tsp Baking powder; 1 tsp baking soda; 1.25 tsps kosher salt; 1.5 cups unsalted butter (3 sticks); 2.25 cups granulated sugar; 4 large, fresh eggs (at room temperature); 1 Tbsp pure vanilla extract; 1 cup Sour cream (at room temperature); 2 cups heavy whipping cream; 0.25 cup powdered sugar; 1 tsp pure vanilla extract; 32 fresh Strawberries (rinsed; dried; hulled and halved); 1.5 cups fresh Blueberries

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 45 min.

Ready in

Ingredients

for

servings

Ingredients: ¾ cup unsweetened, dutch-processed cocoa powder; ¾ cup hot water; 3 cups unbleached all-purpose flour; 1 tsp Baking powder; 1 tsp baking soda; 1 ¼ tsps kosher salt; 1 ½ cups unsalted butter (3 sticks); 2 ¼ cups granulated sugar; 4 large, fresh eggs (at room temperature); 1 Tbsp pure vanilla extract; 1 cup Sour cream (at room temperature)

For Frosting: 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 tsp pure vanilla extract; 32 fresh Strawberries (rinsed; dried; hulled and halved); 1 ½ cups fresh Blueberries

How healthy are the main ingredients?

sugar Sour cream Blueberry salt egg Strawberry

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Product recommendation

Cupcakes can be frozen in an airtight container for up to 2 months (unfrosted).

Preparation steps

Preheat oven to 350º F. Line muffin tins with paper or foil liners.

In a small bowl, whisk together cocoa and hot water until well mixed and smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a saucepan over medium-low heat, melt butter with sugar, stirring constantly to combine. Remove from heat; pour into a large mixing bowl. Using an electric mixer on medium-low speed, beat for 4 or 5 minutes. Add egg, one at a time, beating until incorporated. Add vanilla and cocoa mixture, and beat until blended. Reduce mixer speed to low. Gradually add flour mixture in two batches, alternating with sour cream. Beat until just combined.

Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, about 20 minutes. Rotate tins halfway through the baking process, to promote even baking. Remove from oven; cool in pan on wire rack for 15 minutes. Remove cupcakes from pan and let cool completely.

For Whipped Cream Frosting:

In a large glass or stainless steel bowl, beat heavy cream until soft peaks form. Add confectioners' sugar and vanilla, beat until incorporated.

To Serve:

Place a dollop of whipped cream on top of each cupcake. Decorate with fresh strawberries and blueberries; serve.