Devils Food Cupcakes
If you’re on the hunt for a dessert that perfectly balances rich chocolate flavor with moist, tender crumb, look no further than these Devils Food Cupcakes. Each bite is a celebration of deep cocoa goodness, topped with a luscious chocolate ganache that will make you swoon. These cupcakes are perfect for birthdays, celebrations, or just a sweet treat to enjoy at home with your loved ones. Let’s dive into the world of chocolatey indulgence!
Why It’s Crowd-Pleasing
Devils Food Cupcakes are a timeless classic that never fails to impress. Their rich flavor and fluffy texture make them a favorite among chocolate lovers. Whether you’re serving them at a party or sneaking one for yourself after a long day, these cupcakes are sure to satisfy. The combination of cocoa powder and bittersweet chocolate creates a decadent taste that pairs perfectly with a variety of toppings, from whipped cream to sprinkles, making them versatile for any occasion.
What We’re Using
- 2 cups sifted cake flour – Light and fluffy, this flour helps create a soft cupcake.
- 2/3 cup unsweetened cocoa powder – Adds depth of flavor and that rich chocolate color.
- 1 teaspoon baking soda – Provides lift and helps the cupcakes rise beautifully.
- 1/4 teaspoon salt – Enhances the sweetness and balances the flavors.
- 1/2 cup buttermilk – Adds moisture and a slight tang that complements the chocolate.
- 1/3 cup water – Helps to keep the batter smooth and gives the cupcakes a lovely texture.
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature – Creates a rich and buttery flavor.
- 1 3/4 cups granulated white sugar – Sweetens the batter and helps create a tender crumb.
- 3 large eggs – Binds the ingredients together and adds richness.
- 1 1/2 teaspoons vanilla extract – A classic flavor enhancer that complements the chocolate.
- 12 ounces bittersweet or semisweet chocolate, chopped (or use chips) – The star of the show, providing a fudgy texture and intense chocolate flavor.
- 3/4 cup heavy whipping cream – Used for the ganache, making it silky and rich.
- 5 tablespoons unsalted butter, at room temperature – Adds creaminess to the ganache.
- Sprinkles or other decor, as desired – For that final touch of fun!
Prep & Cook Tools
- Mixing bowls – For mixing your batter and ganache.
- Electric mixer – To ensure a smooth batter and perfectly whipped ganache.
- Measuring cups and spoons – Accurate measurements are key to baking success.
- Cupcake liners – For easy cleanup and presentation.
- Muffin tin – To bake your cupcakes in the perfect shape.
- Cooling rack – To cool your cupcakes completely before decorating.
Devils Food Cupcakes in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners to make cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk and water. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix!
Step 5: Fold in Chocolate
Melt the chopped bittersweet or semisweet chocolate in a microwave-safe bowl or using a double boiler until smooth. Allow it to cool slightly, then fold it into the cupcake batter until fully incorporated.
Step 6: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Step 7: Make the Ganache
In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth and glossy.
Step 8: Decorate the Cupcakes
Once the cupcakes are completely cool, dip the tops into the ganache or use a spoon to drizzle it over the tops. Add sprinkles or any other decorations you desire while the ganache is still soft.
How to Make It Lighter
- Substitute half of the butter with unsweetened applesauce for a lower-fat option.
- Use a sugar substitute or reduce the amount of sugar to your taste.
- Opt for egg whites instead of whole eggs to lower cholesterol.
- Incorporate whole wheat flour instead of all-purpose flour for added fiber.
Mistakes Even Pros Make
- Not sifting the flour and cocoa powder – This can lead to a dense texture.
- Overmixing the batter – This can result in tough cupcakes instead of light and fluffy ones.
- Not allowing the chocolate to cool before adding it to the batter – This can cause the eggs to scramble.
- Skipping the cooling step before frosting – Frosting warm cupcakes can melt your decorations and ruin the presentation.
Store, Freeze & Reheat
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. To freeze, place the completely cooled cupcakes in an airtight container or freezer bag. They can be frozen for up to 2 months. To reheat, simply thaw at room temperature for a few hours or microwave for a few seconds to enjoy them warm.
Devils Food Cupcakes FAQs
Can I use all-purpose flour instead of cake flour?
While cake flour gives a lighter texture, you can use all-purpose flour in a pinch. Just be sure to sift it well!
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container until you’re ready to frost and serve.
What kind of chocolate is best for ganache?
Bittersweet or semisweet chocolate works best, as it balances the sweetness of the cupcakes. You can also use chocolate chips if that’s what you have on hand.
How can I make these cupcakes gluten-free?
To make gluten-free Devils Food Cupcakes, substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum.
Save & Share
If you enjoyed making these Devils Food Cupcakes, don’t forget to share your creations on social media! Tag your friends, and let them know about these delectable treats that are sure to impress. Whether you’re enjoying them at a party or savoring them solo, these cupcakes are guaranteed to bring joy to your day!
There’s something magical about biting into a moist, chocolatey cupcake that just makes everything feel right in the world. With this detailed guide, you’re all set to bake up a batch of Devils Food Cupcakes that will leave everyone asking for seconds. Enjoy the process of baking, the aroma that fills your kitchen, and of course, the delicious results!
Devils Food Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners to make cleanup a breeze.
- Step 2: In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk and water. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix!
- Step 5: Melt the chopped bittersweet or semisweet chocolate in a microwave-safe bowl or using a double boiler until smooth. Allow it to cool slightly, then fold it into the cupcake batter until fully incorporated.
- Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Step 7: In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth and glossy.
- Step 8: Once the cupcakes are completely cool, dip the tops into the ganache or use a spoon to drizzle it over the tops. Add sprinkles or any other decorations you desire while the ganache is still soft.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cupcakes in an airtight container for up to 2 months.
- To reheat, thaw at room temperature or microwave for a few seconds.
