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Recipe

Devil’s Food Cupcakes

60 min • 12 servings •
Charlotte
Chocolate cupcake with vanilla frosting and chocolate shavings on a plate, surrounded by baking tools and ingredients.

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.

    • Recommendations

    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.

    birthday chocolate cupcake cupcakes

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