Devil's Food Cupcakes

Total Time:
55 min
Prep:
20 min
Inactive:
10 min
Cook:
25 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Fine salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/4 cup coffee, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • Frosting:
  • 1/2 cup heavy whipping cream
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • Raspberries, for garnish
Directions
  • For the cupcakes: Preheat the oven to 350 F. Line one 12-cup standard muffin tin with cupcake liners.

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt.

  • In a large bowl, beat the butter and sugar together until light and fluffy.

  • Slowly beat in the eggs, one at a time. Mix together the coffee, milk and vanilla in a measuring cup. Add half the dry ingredients to the butter mixture, beat to combine, and then add the coffee-milk mixture and continue to beat. Then add the remaining dry mixture. The mixture will look thick and airy.

  • Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake until a toothpick inserted in the middle of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack; let cool before frosting.

  • For the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit until it thickens up, 20 to 30 minutes.

  • Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.


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    This recipe is featured in:

    Comforting Desserts