BEST Devil's Food Chocolate Cupcakes
Calories: 14
Adjust Servings Here: 18 Cupcakes
Description
These devil's food chocolate cupcakes offer a truly divine experience for any dessert lover. From the indulgent richness of the cocoa to the impeccable texture and carefully balanced sweetness, these cupcakes will leave everyone wanting more.
Ingredients
For the Cupcakes
- 1 ½ cup (190 g) All purpose flour
- 2 tsp Baking soda
- ½ tsp Salt
- ⅓ cup (120 ml) Boiling water
- ½ cup (43 g) Cocoa powder
- 1 cup (220 g) Dark brown sugar
- ½ cup (113 g) Cooking oil room temperature
- 2 large Eggs
- 2 tsp Vanilla extract
- ½ cup (120 ml) Sour cream
- 1 tsp Instant coffee
For the Dark Chocolate Frosting
- 4 oz (113 g) Unsalted butter (1/2 cup, 1 stick) room temperature
- 4 oz (113 g) Dark chocolate
- ¼ cup (60 ml) Whipping cream
- 1 cup (120 g) Powdered sugar confectioners sugar
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
Cupcakes
- Oven - Preheat the oven to 160 C / 325 F. Line a muffin pan with cupcake liners.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside1 ½ cup All purpose flour , 2 tsp Baking soda, ½ tsp Salt
- Wet ingredients - Combine boiling water, cocoa powder, and coffee in a large mixing bowl. Gradually add the oil, followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs, followed by the vanilla extract and sour cream. Pro tip - Use a whisk to ensure there are no lumps and the eggs are well incorporated.⅓ cup Boiling water, ½ cup Cocoa powder, 1 cup Dark brown sugar, ½ cup Cooking oil , 2 large Eggs, 2 tsp Vanilla extract, ½ cup Sour cream, 1 tsp Instant coffee
- Combine - Add the wet ingredients to the dry ingredients and combine well. Pro tip - Use a whisk to ensure you have no lumps, and do not overmix the batter.
- Bake - Pour batter into 18 to 20 cupcake liners. Bake on the center rack for about 18 to 20 minutes or until a skewer inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, transfer to a cooling rack and cool completely before you frost. Pro tip - invert only after 10 minutes will ensure it comes out easily. Too early or too late can cause it to stick to the pan.
Dark Chocolate Frosting
- Cream - In the stand mixer bowl with the paddle attachment, cream the butter and sugar until light and fluffy. Add the salt and vanilla extract.4 oz Unsalted butter, 1 cup Powdered sugar, 1/2 tsp Salt, 1 tsp Vanilla extract
- Chocolate - Melt the chocolate and cream in a microwave-safe bowl or double boiler and let cool completely. When cooled, add it to the frosting and combine well.1/4 cup Whipping cream, 4 oz Dark chocolate
- Frost - Place the frosting in a piping bag with a star-tip nozzle. Add the frosting and close the bag. Pipe swirls over cupcakes. Decorate as desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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