createDevil's Food Cupcakes
I think Devil’s food cupcakes are heavenly, despite their name. I used a #43 star tip to pipe/spread a chantilly cream frosting on my cupcakes. But the result was “over-the-top fluffiness.” (See photo). Next time, I’ll use a smaller tip, to go for a more classic and cleaner finish.
Ready
Dry Ingredients
- 2 cups cake flour
- 1 tsp baking soda
- ¼ tsp salt
Cocoa Mixture
- ½ cup Valrhona cocoa powder (unsifted)
- 4 oz lukewarm water
Butter and Sugar
- 1 stick (4 oz) butter (RT)
- ½ cup sugar
- 1 ½ cups brown sugar
- 2 eggs
Liquid Ingredients
- 4 oz buttermilk (RT)
- 4 oz lukewarm water
- 2 tsp vanilla extract
Chantillly Cream Frosting
- 1 cup heavy whipping cream
- ⅛ cup sugar
- ½ tsp vanilla extract
Topping
- Shaved dark chocolate
Set
- Mixing Bowls
- Measuring Spoons/Cups
- Kitchen Aid Stand Mixer
- Muffin Tins (2)
- Spatula
- Paper Baking Cups
- Pastry Bag
- Pastry Tip
Go
Cupcake Batter
- Pre-heat oven to 350°F.
- Sift the drys in a bowl. Set aside.
- In another bowl, mix the cocoa powder with the lukewarm water and whisk until powder is fully incorporated. Set aside.
- In yet another bowl, combine the buttermilk, water, and vanilla. Set aside.
- Cream the butter together with the sugars for about 5 minutes in the Kitchen Aid. Add the eggs and mix. Add the cocoa mixture and mix until incorporated. Add the drys in 4 parts, mixing after each addition. Add the liquid mixture in 3 parts, mixing after each addition.
- Line two muffin tins with cupcake holders.
- Bake at 350 F for 25-30 minutes.
Chantilly Cream Frosting
- Put all ingredients in a Kitchen Aid stand mixer and whip at high speed until very firm. Chill until ready to use.
Assembly and Decoration
- Use a pastry bag and a tip of your choice to pipe the whipped cream over each cupcake in whatever design/pattern you’d like.
- Sprinkle tops with chocolate shavings.
- Serve and enjoy.
What you should know
Note: Use Valrhona Cocoa Powder if at all possible. It’s 100% cocoa and really makes a difference in the taste. If you take a close look at the labels, other quality cocoa powders aren’t 100% cocoa (maybe 82% but not 100%). You will taste the difference.
Recipe adapted from “The Simple Art of Perfect Baking” by Flo Braker. I use more brown sugar than white sugar to get more of a chocolatey vs sugary effect.
This is one amazing looking cupcake. I can’t wait to try this your recipe. I bet the buttermilk adds a really nice flavor. Also I love the way you explain the process. It makes it look easy.
Happiness is Chocolate (the frosting is the smile)! My grandmother always used the under-rated buttermilk for great cakes and cupcakes. It is always a fond, childhood memory trigger. Thanks for this great recipe!
Thanks, John. Guess that means by extension…chocolate + pancetta = double happiness. (Oh, by the way, the recipe is from Flo Braker’s “The Simple Art of Perfect Baking”. I just did the typing. Good book).
I tasted these cupcakes this weekend, and they are delicious — light and chocolatey.
I have finally tried these cupcakes. They are easy to make and absolutely delicious. I had them plain, with the frosting, with frosting and chocolate sprinkles, with frosting and a raspberry on top, and with frosting, sprinkles and a raspberry on top. And that was at one sitting!
These cupcakes are divine — I’ve eaten alot of them! I would love to make a variation of these with chocolate ganache frosting. What do you think?
Oh my stars, this would be a supreme combination, Di. If you have a recipe, I could use a good old fashioned chocolate ganache frosting recipe…I’d like to try incorporating caramel too…for a caramel-fleur de sel- chocolate ganache frosting?
We served these cupcakes — with chocolate ganache — at my daughter’s first birthday party. They were a huge hit with adults and kids alike.
That’s really good and I am surely going to try this at my home. Its easy and seems to be delicious. I don’t like Histamine Foods and this is the best thing I would like to eat.
I like over-the-top fluffiness.
I think I’ll stick with a #43!
;-)