The Best Devil’s Food Cupcake Recipe
The Best Devil’s Food Cupcake Recipe | This moist cupcake is rich with chocolate flavor. Whenever I need a chocolate cupcake I always make this recipe. I usually have a spare batch waiting for me in the freezer. Because….if I have to make one batch why not make two and freeze one for later.
Like I said above I usually have a batch of this batter in the freezer. It freezes beautifully. Use an ice cream scoop and divide into batches. Only want two or four cupcakes? Add 4 ice cream scoops of batter to a container and freeze or customize it to whatever size you need.
I used this recipe to create my Secret Fishing Hole Cupcakes, Circus Train Devils Food Cupcake Pull Apart and Rubber Duckie Pond Baby Shower Cupcakes.
Also try my favorite VANILLA CUPCAKE RECIPE!
The Best Devil’s Food Cupcake Recipe
Ingredients
- 3/4 cup unsweetened Dutch process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/4 teaspoons salt
- 1-1/2 cups unsalted butter
- 2-1/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees. Line muffin tins with 34 cupcake liners.
- Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
- Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Add vanilla, then cocoa mixture, and beat until combined.
- Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Fill cupcake liners 2/3 full.
- Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.
Can this be made in 9 inch pans as a layer cake? 🙂
Yes, this can be made into cake. This recipe makes a lot of batter. You might be able to make a three layer cake.
How would I add a raspberry filling to the center?
Hi Tiffani, Use a melon baller or a sharp knife, scoop out some of the center of the cupcake and fill with raspberry jam.
What do you freeze the batter in?
Hi Loretta, I freeze my batter in an air tight container like tupperware.