Chocolate Baking Dessert

Devil's food cupcakes

Name: Devil's food chocolate cupcake recipe
Yield: 20
Ingredients: 375g brown sugar; 250g plain flour; 100g cocoa powder; 1 1/2 tsp baking powder; 1 tsp bicarb soda; 2 tsp instant coffee powder; 200ml boiling water; 200g sour cream; 100ml vegetable oil; 4 large eggs, at room temperature; 200g unsalted butter, at room temperature; 300g icing sugar mixture; 180g milk chocolate, melted, slightly cooled; 1 tsp vanilla extract

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by Emelia Jackson

CHEF

May 23, 2024

If you're looking for a fudgy, decadent chocolate cupcake recipe, these devil's food cupcakes will certainly deliver. Promising rich, velvety cakes with a generous spread of smooth chocolate buttercream, these sinfully delicious treats will take your chocolate cupcake game to a whole new level. Perfect for a school bake sale or an office morning tea, this is one easy cupcake recipe you'll keep returning to.

1 1/2 cups (375g) firmly packed brown sugar
1 2/3 cups (250g) plain flour
1 cup (100g) Dutch cocoa powder
1 1/2 tsp baking powder
1 tsp bicarb soda
2 tsp instant coffee powder
200ml boiling water
200g sour cream
100ml vegetable oil
4 large eggs, at room temperature

Chocolate buttercream

200g unsalted butter, at room temperature
2 1/2 cups (300g) icing sugar mixture, sifted
180g milk chocolate, melted, slightly cooled
1 tsp vanilla extract

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line 20 holes of 2 x 12-hole, 1/3-cup (80ml) capacity muffin pans with paper liners.
2.

Whisk the sugar, flour, cocoa, baking powder, bicarb and 1 tsp fine salt in a large bowl to ensure there are no lumps.
3.

In a large jug, dissolve the coffee in the boiling water, then add the sour cream, oil and eggs and whisk until thoroughly combined. Make a well in the centre of the dry ingredients and pour in the egg mixture. Whisk until just combined (do not overmix).
4.

Fill prepared pans evenly with batter and bake for 20-25 minutes until tops spring back when pressed lightly and when a skewer inserted at centre comes out clean. Stand in pans for 3 minutes, then transfer to a wire rack to cool completely.
5.

For the buttercream, place the butter and sugar in a stand mixer fitted with the paddle attachment. Mix on medium-high speed for 3-4 minutes, scraping down side of bowl occasionally, until creamy and pale.
6.

Add cooled melted chocolate and vanilla and mix on low speed for 1-2 minutes, scraping down side of bowl occasionally, or until buttercream is smooth and fluffy. Decorate cupcakes with buttercream.