Devil’s Food Cupcakes
These Devil’s Food Cupcakes are a rich and decadent dessert that is perfect for any special occasion. Fluffy chocolate cake topped with creamy buttercream frosting these cupcakes have an intense chocolate flavor that will satisfy even the biggest chocoholics.
They are the perfect treat for birthdays, holidays, or any celebration. You can also customize them with different toppings such as sprinkles, chopped nuts, or chocolate chips.
Table of contents
❤️ Why You’ll Love This Recipe
- Rosette cupcakes are perfect for any special occasion, from birthdays to holidays.
- The intense chocolate flavor will satisfy all your chocolate cravings.
- This recipe is straightforward to make, making it a great choice for beginner bakers.
🛒Ingredients
You only need a few simple ingredients to help you make these moist and rich cupcakes. Most of these ingredients are baking staples so you don’t have to spend a lot of money at the grocery store to make this sweet treat.
- cocoa powder
- chocolate chips
- boiling water
- buttermilk
- cake flour
- baking soda
- salt
- brown sugar
- sugar
- oil
- eggs
- vanilla extract
Ingredients for buttercream:
- powdered sugar
- butter
- heavy cream
- vanilla
- Red food coloring
- Gold sugar beads
See the recipe card below for quantities.
🔪 How to Make Devil’s Food Cupcakes
Step 1: Make the chocolate base
In a small bowl, place cocoa powder and chocolate chips and pour the boiling water over the top. Whisk the chocolate until smooth. Add in the buttermilk and whisk. Set it aside.
Step 2: Mix together the wet ingredients
In a large bowl, beat the brown sugar, white sugar, oil, eggs, and vanilla for about 2 minutes.
Step 3: Mix the dry ingredients and finish the batter
In a small bowl, whisk the flour, baking soda and salt. Add about ⅓ of the flour to the sugar mixture and stir. Add in about ½ the chocolate mixture and stir. Repeat with the flour and chocolate mixes, adding them alternately until the batter is thoroughly combined.
Step 4: Bake the cupcakes
Scoop into a lined cupcake tray until the cups are about halfway filled. Place in a preheated 350 degrees oven and bake for 18 minutes, or until a toothpick comes out clean. Remove and place on a cooling rack.
Step 5: Make the buttercream frosting
For the frosting, place the powdered sugar, butter, vanilla, and about half of the heavy cream in a large bowl and beat until smooth. Add in more heavy cream and continue to beat until the frosting is smooth and creamy.
Step 6: Add the frosting to the piping bags
Scoop part of the frosting into a bag with the 1D frosting tip and set aside. Add red food coloring to the remaining frosting to reach the desired color. Place into a frosting bag with the 1B tip.
Step 7: Frost the cupcakes
Swirl the piped frosting into a circular pattern on cooled cupcakes and decorate with gold sugar beads. Store any leftovers in an airtight container for up to 3 days.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Add a raspberry filling to the cupcakes for an extra burst of flavor.
- Top the cupcakes with chocolate ganache instead of buttercream frosting.
- Sprinkle crushed Oreos on top of the frosted cupcakes for a cookies and cream twist.
If you love chocolate cake recipes like this one then you may also enjoy this Three Ingredient Chocolate Cake recipe. It’s a simple dessert that’s perfect for parties.
🥄 Equipment
This is a quick overview of the equipment that you will need to make to make this cupcake recipe:
- mixing bowls
- electric mixer
- cupcake tin
- piping bags
- 1D frosting tip
- 1B frosting tip
🥫 Storage
Store any leftover cupcakes in an airtight container for up to three days at room temperature. You can also freeze the cupcakes (without frosting) for up to 3 months. Thaw them in the fridge before adding frosting and serving.
Serve With Rosette Cupcakes
These Devil’s Food Cupcakes are delicious on their own, but if you want to take it up a notch, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them alongside a cup of hot chocolate for the ultimate chocolate experience.
💭 Tips
Here are a few tips that you can use to ensure this cupcake recipe turns out perfectly for you when you make it.
- Make sure to use cake flour, not all-purpose flour, for the best results.
- Don’t overmix the batter; this can lead to tough and dense cupcakes.
- Allow the cupcakes to cool completely before frosting them.
- Use room temperature ingredients, especially the eggs and butter, for a smoother batter.
- To easily fill your piping bag with frosting, place it in a tall glass and fold the edges over the glass’s rim before adding frosting.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cake flour has a lower protein content, making it softer and fluffier than all-purpose flour. It’s ideal for delicate baked goods like cakes and cupcakes.
Devil’s food cake is typically darker and more intense in flavor than regular chocolate cake. It also uses a different mix of ingredients, like buttermilk, to achieve its rich taste.
Make sure to use fresh ingredients and follow the recipe carefully. Don’t overmix, and make sure your oven is preheated correctly.
🍽 More Chocolate Recipes
Do you enjoy chocolate? If so, give these recipes a try:
🧾Recipe Card
Want to make this rosette cupcakes recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Devil’s Food Cupcakes
Equipment
- mixing bowls
- Electric mixer
- cupcake tin
- piping bags
- 1D frosting tip
- 1B frosting tip
Ingredients
- ½ cup cocoa powder
- 2 ounces chocolate chips
- ½ cup boiling water
- ½ cup buttermilk
- 1 cup cake flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup brown sugar
- ½ cup sugar
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla
Ingredients for buttercream:
- 3 cups powdered sugar
- ½ cup butter softened
- 6 tablespoons heavy cream
- 1 ½ teaspoons vanilla
- Red food coloring I prefer gel as it doesn’t water down frosting
- Gold sugar beads
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, place cocoa powder and chocolate chips and pour the boiling water over the top.
- Whisk the chocolate until smooth. Add in the buttermilk and whisk. Set it aside.
- In a large bowl, beat the brown sugar, white sugar, oil, eggs and vanilla for about 2 minutes.
- In a small bowl, whisk the flour, baking soda and salt.
- Add about ⅓ of the flour to the sugar mixture and stir.
- Add in about ½ the chocolate mixture and stir.
- Repeat with the flour and chocolate mixes, adding them alternately until the batter is thoroughly combined.
- Scoop into a lined cupcake tray until the cups are about halfway filled. Place in the oven and bake for 18 minutes, or until a toothpick comes out clean.
- Remove and place on a cooling rack.
- For the frosting, place the powdered sugar, butter, vanilla and about half of the heavy cream in a large bowl and beat until smooth.
- Add in more heavy cream and continue to beat until the frosting is smooth and creamy.
- Scoop part of the frosting into a bag with the 1D frosting tip and set aside.
- Add red food coloring to the remaining frosting to reach desired color.
- Place into a frosting bag with the 1B tip. Swirl the piped frosting into a circular pattern on cooled cupcakes and decorate with gold sugar beads.
