Devil’s Food Cupcakes Recipe

These devil’s food cupcakes are moist, deep chocolate perfection. These cupcakes are sweet enough for children but dark and rich enough for adults to enjoy. Make a batch of these decadent devil’s food cupcakes tonight!

Your tastebuds are in for a real treat. These delicious cupcakes have a soft and moist cake, are dark and chocolaty, perfect for chocolate lovers everywhere. This is the devil’s food cupcake recipe you have been searching for.

Devil’s Food Cupcakes Recipe

Cupcakes are such an easy dessert to make. They are so versatile and portion-controlled! You can make them for dessert, a lunch bag, tailgating, or a bake sale – so many reasons to make these easy and delicious cupcakes. Your family is sure to give these rave reviews.

Tips and variations for making this devil’s food cupcakes recipe:

● This recipe uses Dutch-processed cocoa powder, but the natural unsweetened cocoa powder can be used instead. The color of the cupcakes will be a little lighter. You can also use very dark cocoa (such as Hershey’s special dark) for really dark chocolate devil’s food cupcakes.
● Sift the cocoa powder if you like.
● Brew the coffee in advance and make certain it is not hot when you add it to the batter. You do not want cooked eggs that would result from adding hot coffee to the batter.
● Speaking of eggs, leave them out to come to room temperature. That will help them combine better.
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1 cup mark. Leave undisturbed for 5 minutes and then stir and use.
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or your local grocery store may carry it.
● You can frost and decorate these cupcakes in any manner you choose.
● How To Make Vanilla Extract
● Chill the cupcakes before frosting them. The cupcakes must be completely cool before frosting. Your frosting is subject to melting or clotting if your cupcakes are not completely cooled. Try sticking your cupcakes in the freezer for 15-30 minutes before frosting. This makes the cooling process quicker.
● These cupcakes need to be stored in the refrigerator and can be stored for up to three days. This is a wonderful two-tier cupcake storage container, great for storage or for transporting up to 24 cupcakes.
● Reheating – You can reheat these cupcakes in the microwave, provided they are not frosted.

What is the difference between chocolate cupcakes and devil’s food cupcakes?

Devil’s food cake uses baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker color.

If you enjoy cupcakes, try one of these delicious cupcake recipes. They are sure to become your new favorites!

● Beer and Sauerkraut Cupcakes Recipe (believe it or not the combination is fabulous!)
● Perfect Chocolate Cupcake Recipe (such a good chocolate cupcake, it really is the perfect chocolate cupcake recipe)
● Piña Colada Cupcakes Recipechocolate buttercream frosting recipe was used to frost the devil’s food cupcakes you see in the photos.

You might also want to try these terrific frosting recipes which are all well suited to a piping bag (with a tips for fun decorating:

● Classic Vanilla Buttercream Frosting Recipe (excellent frosting that is easy to color – How to Color Buttercream Frosting)
● Swiss Meringue Buttercream Frosting Recipe
● Cream Cheese Frosting

Devil’s Food Cupcakes Recipe Ingredients:

● 2 cups All-Purpose Flour
● ½ cup Dutch Processed Unsweetened Cocoa Powder
● 1½ cups White Granulated Sugar
● 1 teaspoon Baking Powder
● ½ teaspoon Baking Soda
● ½ teaspoon Salt
● 1 cup of Buttermilk
● 2 large eggs, room temperature
● ½ cup Sour Cream
● ½ cup Vegetable Oil
● ½ cup Freshly brewed Coffee cooled
● 2 teaspoon Vanilla Extract

Devil’s Food Cupcakes Mise en Place:

● Measuring Cup
● Measuring Spoons
● Cupcake Pans – enough to make 24 individual, regular-sized cupcakes.
● 24 Cupcake Liners
● Hand Mixer or Stand Mixer
● Rubber Spatula
● Wire Cooling Rack

Devil’s Food Cupcakes Recipe Directions:

1. Preheat the oven to 350°F and line a 24-cup muffin pan (or 2 12-cup muffin pans) with paper liners.

2. Add the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl and mix to combine. Keep aside.

3. In the bowl of an electric mixer (separate bowl), whisk together the buttermilk, eggs, sour cream, vegetable oil, coffee, and vanilla extract on medium speed.

4. Add the wet mixture to the dry cocoa mixture and fold it in. Keep mixing the chocolate mixture until it is well combined and lump-free making sure to scrape the sides of the bowl and the bottom of the bowl.

5. Divide the cupcake batter among the lined, prepared cupcake tins, filling each cup about ¾ full.

6. Bake in the preheated oven(350°F) for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

7. Let the cupcakes cool in the pan for at least 5 minutes before removing them.

8. Transfer cupcakes o a wire rack to cool completely before frosting cooled cupcakes with chocolate frosting (or another frosting of your choice).

Yield: 24

Devil's Food Cupcakes Recipe

Print

Devil's Food Cupcakes Recipe. These devil's food cupcakes are moist, deep chocolate perfection. These cupcakes are sweet enough for children but dark and rich enough for adults to enjoy. Make a batch of these decadent devil's food cupcakes tonight!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 40 minutes

Ingredients

• 2 cups All-Purpose Flour
• ½ cup Dutch Processed Unsweetened Cocoa Powder
• 1½ cups White Granulated Sugar
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup Buttermilk
• 2 large eggs, room temperature
• ½ cup Sour Cream
• ½ cup Vegetable Oil
• ½ cup Freshly brewed Coffee cooled
• 2 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350°F and line a 24-cup muffin pan (or 2 12-cup muffin pans) with paper liners.
2. Add the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl and mix to combine. Keep aside.
3. In the bowl of an electric mixer (separate bowl), whisk together the buttermilk, eggs, sour cream, vegetable oil, coffee, and vanilla extract on medium speed.
4. Add the wet mixture to the dry cocoa mixture and fold it in. Keep mixing the chocolate mixture until it is well combined and lump-free making sure to scrape the sides of the bowl and the bottom of the bowl.
5. Divide the cupcake batter among the lined, prepared cupcake tins, filling each cup about ¾ full.
6. Bake in the preheated oven (350°F) for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
7. Let the cupcakes cool in the pan for at least 5 minutes before removing them.
8. Transfer cupcakes o a wire rack to cool completely before frosting cooled cupcakes with chocolate frosting (or another frosting of your choice).

Recommended Products

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  Buddeez 19202R-ONL 19202R Cake and Cupcake Carrier, large, Red
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  Sweet Creations 3 Tier, Collapsible Cupcake and Cakepop Display Carrier with Handel, White
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  Cupcake Carrier - Holds 24 Large Cupcakes or Muffins - 2 Layer, Easy to Transport, Snap-on-Lid Baked Goods Caddy Container -Collapses for Easy Storage

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 118mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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