Ingredients
Equipment
Method
Devils Food Cupcakes in Steps
- 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.