Something-to-Hide Devil's Food Cupcakes

By Marian Cooper CairnsPublished: Sep 8, 2017

Brian Woodcock

Yields:

Prep Time:

1 hr

Total Time:

2 hrs

These sweet treats include a special surprise inside: colorful chocolate candies.

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Ingredients

1/4 cup unsweetened cocoa powder
6 Tbsp. strong coffee
1 1/4 cups all-purpose flour, spooned and leveled
1/2 tsp. Kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup sour cream, at room temperature
1 cup blue and yellow chocolate candies (such as M&M’s and Sixlets), plus more for decorating
Cream Cheese Buttercream
Yellow food coloring

1. Step 1Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners. Stir together cocoa and coffee until smooth; let cool. Whisk together flour, salt, baking powder, and baking soda in a bowl.
2. Step 2Beat sugar and butter on medium speed with an electric mixer until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating until blended after each addition. Beat in vanilla. Reduce mixer speed to low, and beat in flour mixture and sour cream, alternately, beginning and ending with flour mixture, just until flour is incorporated. Beat in cocoa mixture.
3. Step 3Spoon batter into prepared tin, dividing evenly. Bake until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool completely in tin on a wire rack.
4. Step 4Use a tablespoon measure to scoop out a hole in the top of each cupcake. Fill with candies, dividing evenly. 5. Tint Cream Cheese Buttercream to desired shade with food coloring, and frost cupcakes. Decorate with additional candies.