Devil's Food Cupcakes with Chocolate Icing
Show: Healthy Appetite with Ellie Krieger
Episode: Chocolate Surprises
Rate This RecipeRead users' reviews (27)
- Recipe categories: Dairy, Buttermilk, Chocolate, Sugar,
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Average Rating:
Total Reviews: 27
Showing 11-20 of 27
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By mburtontx
Littleton, 44
on February 18, 2010
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I made these and couldn't find cake flour, so I sifted ordinary all purpose flour 3 times and they turned out absolutely delicious! Light and fluffy and moist! I also put about 2 teaspoons of baby food - pureed carrots as I had seen Ellie do this with a chocolate cake recipe on her show - maybe that was why they were so moist. I made 8 cakes, but they were big cakes - I could've made a full dozen smaller cakes. Definitely will make them again! Good to know they are healthy too!
By kslighthouse_11...
Wichita, KS
on February 07, 2010
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I made this cupcakes for Superbowl and they were amaing. My store didn't have the whole wheat pastry flour so I used regular whole wheat flour that I sifted 3 times and then remeasured to make sure I had the correct amount. I also took one views advice to add water, but I only added 2 tablespoons. They turned out moist. They were a bit heavier then a boxed mix, but I didn't find them really dense as some viewers said. I agree, with them not being very sweet, but I like that they aren't that sweet. I will make these again.
By blondiedag_12575594
on January 21, 2010
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These cupcakes are very good , I would recomend anyone to make them.
Dolores
By charmd
Bellaire TX
on November 02, 2009
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Great cupcake. You cannot overbeat these or they will get tough and dry. I baked them them for 13 minutes and would probably do one less minute next time. Also, when making the frosting, be sure your pan doesn't get too hot or your chocolate sauce will become grainy. (oops mine started to! Otherwise, very good cupcake.
By olivia_fiebig_1...
washougal, WA
on April 16, 2009
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Thanks Ellie for this fantastic recepie! They kept very well in the fridge for 3 days, they were moist and delicious!!!
By dianaccombs_117...
Cupertino, CA
on March 16, 2009
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I have made this recipe a couple of times, trying to increase the moistness of the cupcakes. The cake flour is a must -- I tried making it with all-purpose flour and the cupcakes were incredibly dry. I also increased the amount of buttermilk to about 1/3 cup. Still not the same as a cupcake laden with butter, but isn't that the point? Enjoy!
By rede_7
san jose, CA
on March 02, 2009
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I agree with te comments. My cupcakes did come out dry too. I ended up adding too much sour cream though and the cupcakes came out too tangy, not real devil's food. Yuck!
By synn_dell
Kew Gardens, NY
on February 15, 2009
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After reading the reviews of the cupcakes tasting very dry I decided to change up the recipe a bit to experiment. I added 2 whole eggs instead of 1 egg white and 1 whole egg and also added 1/4 cup of water after blending the wet and dry ingredients together. The cupcakes came out very moist and yummy. My husband absolutely loves them.
By whitnit_11660766
Houston, TX
on February 13, 2009
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I thought these were going to be really great, but was really disappointed. They came out very dry. What went wrong?
By tdrlkado_11234243
Tustin, CA
on February 09, 2009
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I made these the other day - the only change to the recipe I made was to use 2 whole eggs instead of what was stated. They still came out very dry! The taste was pretty good but they needed to be drenched in frosting...not a very healthy alternative.