Devil's Food Cupcakes

This recipe for Devil' Food Cupcakes is from the Martha Stewarts Cupcakes book. They are so tasty and fluffy, the perfect chocolate cupcakes!  When I need to make cupcakes for a large group, these are guaranteed to please all in attendance.  They are also really versatile when it comes to the types of icing that work with them, whether it is chocolate ganache, cream cheese icing, buttercream, classic vanilla icing, and more! You can also find this recipe on the Martha Stewart website here.


So far I have made these with: 

a chocolate ganache glaze 

cream cheese icing

and swiss meringue buttercream icing.

All of the different options look pretty tasty eh? My personal favourite is no icing at all, just naked cupcakes.

This past weekend I went to a party for my friend's birthday, and the theme was 'Rough and Dirty'. So I decided to use these cupcakes as the start to my cupcakes for the party.  It is always a ton of fun making cupcakes when there is a theme in mind, you never know how they might end up! This was the very same party that I had also made my pig cupcakes for. 


Here is what the outcome was for my rough and dirty cupcakes. Fun eh?

That is the beauty of cupcakes, you can decorate them in so many different ways! 


Devil's Food Cupcakes

• 3/4 cup cocoa powder
• 3/4 cup hot water
• 3 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/4 tsps salt
• 1 1/2 cups butter (unsalted)
• 2 1/4 cups sugar
• 4 eggs
• 1 tbsp vanilla
• 1 cup sour cream

1. Line your muffin tins with cupcake liners, and preheat your oven to 350F
2. Mix together the cocoa and hot water in a heat-safe bowl until completely mixed
3. Sift together the flour, baking soda, baking powder, and salt in a medium mixing bowl
4. Place the butter and the sugar in a pot on the stove, and melt them together while constantly stirring
5. Place the butter/sugar mixture into a mixing bowl or the bowl of a stand mixer
6. Beat it until the mixture is fluffy and cooled to room temperature
7. Add the eggs and mix until completely incorporated, then add vanilla and the cocoa mixture
8. When completely combined, add the flour in small batches, alternating with the cup of sour cream until everything is mixed together
9. Fill the cupcake cups, and bake until an inserted toothpick comes out clean (about 18 - 20 minutes)
10. Allow them to cool completely before frosting

Notes: This recipe makes approximately 30 cupcakes.  They hold up really well to being frozen, so they are great to make ahead of time and then you can freeze them until they are needed!