Devil's Food Chocolate Cupcakes with Dark Chocolate Frosting

This moist and airy chocolate goodness, called devil's food chocolate cupcake, is a treat any time of the year. It's a simple, easy and quick recipe. And, the cupcake tastes delicious on its own with all that rich chocolate flavor. And yet, add a dark chocolate frosting to take them to that ultimate luxury.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• 12 tips for baking perfect cupcakes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Two weeks ago, I made 200 of these devil's food chocolate cupcakes. Yup! That was a big order for a single flavor cupcakes. And, the customer chose not to have any additional variety. In fact, she said the previous time she ordered cupcakes, everybody raved about these the most. So, this time, she decided she'd take all 200 of these devil's food chocolate cupcakes with dark chocolate frosting. And, in some of them, we also made a Bailey's dark chocolate frosting.

Also, they are moist and rich!! They just melt in the mouth. And, I usually just love eating one without any frosting. It's like a tea cake with my cup of evening chai.

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Ingredients and substitutes

• Flour - I use regular all-purpose flour, plain flour (maida) for most of my cakes and cupcakes. Since, this is easily available and usually always on hand in most households.
• Butter - I prefer to use unsalted butter, so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
• Brown sugar - The molasses in the brown sugar contributes to the soft texture as well as a rich flavor.
• Eggs - We have only two eggs in this batch, so make it two good large eggs.
• Sour cream - This can be made at home if you can't find it near you. Here's how you make homemade sour cream. And, if you must, you can use buttermilk, which again can be made at home in just five minutes. The sour cream contributes to that tender crumb you get in cakes, and of course, adds more richness.
• Hot water - This melts the cocoa powder and gives this cake that deep color, almost black when baked. And, it also makes the cake texture lighter, which works perfectly for dessert-style cakes.

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Step by step instructions

Bake the cupcakes

• Preheat the oven to 170 C/340 F.
• Next, prepare your cupcake pan with cupcake liners.
• And, sift the flour, baking soda, salt.
• In a bowl, add the boiling water to the cocoa powder. Set aside to cool.
• When cooled, add the sour cream and vanilla to the cocoa mixture - mix well and set aside.
• Next, cream the butter and sugar until light and fluffy.
• Then, add the eggs, one at a time.
• Followed by the cooled cocoa mixture.
• Lastly, add in the flour mixture.
• Pour batter into 18 to 20 cupcake liners.
• Bake in a preheated oven for about 18 to 20 minutes.
• And, cool completely before decorating.

For the dark chocolate frosting

• First, melt the chocolate and cream in a microwave-safe bowl or double boiler let cool completely.
• Next, cream the butter and sugar until light and fluffy.
• Then, add vanilla and salt - and combine well.
• Lastly, add the cooled chocolate and cream mix.
• Whip well until you have a light and creamy but stiff peaks icing.

Decorate the cupcakes

• Place the frosting in a piping bag with a star tip nozzle.
• Then, add the frosting and close the bag.
• Next, pipe swirls over cupcakes.
• And, sprinkle some non-perils if desired.

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12 tips for baking perfect cupcakes

1. First, follow the recipe properly with minimum substitutions.
2. And, always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over-mix the batter.
5. And, use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking - a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Also, always bake cupcakes on the center rack one tray at a time.
9. And, never open the oven during baking - no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. In addition, store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
12. And, simple syrup the cupcakes if you don't plan to eat them on the same day.

Frequently asked questions

What other frostings can I use for these devil's food chocolate cupcakes?

Oh, these cupcakes are delicious with just about any frosting. And, I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

• Velvet American buttercream
• Vanilla buttercream (eggless)
• Swiss Meringue or Italian Meringue
• French Buttercream and German buttercream 
• whipped cream buttercream frosting

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Printable Recipe

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