Devils’ Food Cupcakes

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Devil’s food cupcakes are moist, dense and a rich chocolate cupcake. They were first introduced in the United States in early 20th century. The traditional devil’s food cupcake recipe had grated beet which gave it the dense colour, later the recipe changed over time. The richness of these cupcakes comes from just the cocoa powder unlike other chocolate cupcakes which has chocolates or even coffee.

They always go together with chocolate ganache and topped with chocolate curls or grated chocolates. These are seriously delicious and I never knew they were so simple to make until I really finished making them.

Ingredients:

  • 50 gms (3 1/2 tablespoons) unsalted butter, at room temperature
  • 100 gms (1/2 cup) brown sugar
  • 2 large eggs, at room temperature
  • 100 gms (3/4 cup) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 30 gms (1/4 cup) unsweetened cocoa powder
  • 1/2 cup sour cream or yogurt

Frosting:

  • 125 gms semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line muffin cups with paper liners.

Step 1

2. In a large bowl place the butter, flour, brown sugar, cocoa powder, baking soda, salt and the eggs.

Step 2

3. Beat well using hand mixer until the mixture is well blended and a smooth batter.

Step 3

4. Add the sour cream in the batter.

Step 4

5. Beat just until the cream gets incorporated. Do not over mix.

Step 5

6. Fill the prepared muffin cups with 2/3rds full of the batter and bake in oven for about 20 minutes or until the cupcakes are well risen, firm to touch and a tooth pick inserted into center of one cupcake comes out clean.

Step 6

7. Remove from oven and let cool in the cups for 5 minutes and transfer the cupcakes onto wire racks to cool completely.

Step 7

8. For the frosting, place the chopped chocolate and butter in a heat proof bowl.

Step 8

9. Set the heatproof bowl on a saucepan of gently simmering water and let the chocolate and butter melt to a smooth glossy paste.

Step 9

10. Spoon the frosting on the cupcakes and let set for a while and serve with grated white chocolate.

Step 10

Devils’ Food Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: 12

Ingredients

  1. • 50 gms (3 1/2 tablespoons) unsalted butter, at room temperature
  2. • 100 gms (1/2 cup) brown sugar
  3. • 2 large eggs, at room temperature
  4. • 100 gms (3/4 cup) all-purpose flour
  5. • 1/2 teaspoon baking soda
  6. • 1/4 teaspoon salt
  7. • 30 gms (1/4 cup) unsweetened cocoa powder
  8. • 1/2 cup sour cream or yogurt
  9. Frosting:
  10. • 125 gms semi-sweet chocolate, chopped
  11. • 2 tablespoons unsalted butter

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line muffin cups with paper liners.
  2. In a large bowl place the butter, flour, brown sugar, cocoa powder, baking soda, salt and the eggs.
  3. Beat well using hand mixer until the mixture is well blended and a smooth batter.
  4. Add the sour cream in the batter.
  5. Beat just until the cream gets incorporated. Do not over mix.
  6. Fill the prepared muffin cups with 2/3rds full of the batter and bake in oven for about 20 minutes or until the cupcakes are well risen, firm to touch and a tooth pick inserted into center of one cupcake comes out clean.
  7. Remove from oven and let cool in the cups for 5 minutes and transfer the cupcakes onto wire racks to cool completely.
  8. For the frosting, place the chopped chocolate and butter in a heat proof bowl.
  9. Set the heatproof bowl on a saucepan of gently simmering water and let the chocolate and butter melt to a smooth glossy paste.
  10. Spoon the frosting on the cupcakes and let set for a while and serve with grated white chocolate.
http://www.fondbites.com/devils-food-cupcakes/

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