Devil's Food Cupcake with Buttercream Frosting

November  5, 2012
1 Ratings
  • Makes 24
Author Notes

These cupcakes are moist and decadent and the Frosting is creamy and delicious. The combination is addictive! —Amy Stafford @ A Healthy Life For Me

What You'll Need
  • Devil's Food Cupcake
  • 3/4 cup unsweetened Dutch processed cocoa
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 3 sticks unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon
    1 teaspoon pure vanilla extract

  • 1 cup sour cream, room temperature
  • Buttercream Frosting
  • 3 sticks unsalted butter, room temperature
  • 2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Food Coloring (optional)
  • Colored Sugar Sprinkles (optional)
  1. Devil's Food Cupcake
  2. Preheat oven to 350 degrees.
  3. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth.
  4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
  6. 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.
  7. 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.
  8. Divide batter evenly among lined cups, filling each three- quarters full.
  9. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
  10. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  1. Buttercream Frosting
  2. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).
  3. Add vanilla, and beat until butter-cream is smooth. Add food coloring.
  4. I used an Ateco piping tube #829 to pipe frosting. Drop Sugar sprinkles over frosting to decorate.
  5. If you are not using frosting immediately, you can cover and refrigerate for up to 3 days. (Bring to room temperature when ready to use and beat on low speed until smooth before using.)

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1 Review

Steve March 30, 2015
Wondering why you would want to melt the butter/sugar and cool to emulsify with the eggs instead of just creaming the butter and sugar and adding eggs?