Ingredients
1 box Devil’s Food Cake
3 large eggs
1/3 c. vegetable oil
3/4 c. strongly brewed coffee
1/4 c. Kahlúa
2 c. chocolate chips
3/4 c. heavy cream
1/4 c. Kahlúa
Pinch of kosher salt
1 1/2 c. (3 sticks) butter, softened
4 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/4 c. heavy cream, plus more, if necessary
1 tbsp. Kahlúa
1 tsp. pure vanilla extract
Chocolate sprinkles
Gold sprinkles
Preparation
Step 1Make cupcakes: Preheat oven to 350° and line 2 cupcake pans with cupcake liners. In a large bowl, whisk together cake mix, eggs, oil, coffee, and Kahlúa. Fill each cup about ¾ full and bake until a toothpick inserted into middle of each cupcake comes out clean, about 25 minutes. Let cool. Step 2Meanwhile, make ganache filling: Place chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, heat heavy cream until it bubbles. Pour cream over chocolate chips and let sit 5 minutes. Add Kahlúa and a pinch of salt and whisk until smooth. Refrigerate while you make frosting.Step 3Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add about half the powdered sugar, cocoa powder, and salt and beat until no lumps remain. Add heavy cream, Kahlúa, and vanilla and beat until smooth, then add remaining powdered sugar and beat until combined. Transfer frosting to a large piping bag fitted with a large, open-star tip.Step 4Scoop out a heaping teaspoon from each cupcake to create a well, then spoon Kahlúa ganache into cupcake wells. Step 5Pipe frosting on top and garnish with chocolate and gold sprinkles.
