Devil's Food Cupcakes With Red Buttercream Recipe

Name: Devil's Food Cupcakes With Red Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; ¾ cup unsweetened cocoa powder; ½ cup whole milk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 ¼ teaspoons baking soda; ½ teaspoon salt; 1 cup unsalted butter, at room temperature; 1 ¼ cups dark brown sugar, packed; ¾ cup granulated sugar; 4 large eggs, at room temperature; 4 cups confectioners' sugar; 10 tablespoons unsalted butter, at room temperature; 4 tablespoons whole milk; 1 -2 teaspoon vanilla extract (to taste); red food coloring (I used Wilton gel colors); fondant, tinted black (for decoration)

Servings: persons

1 cup boiling water
¾ cup unsweetened cocoa powder
½ cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 ¼ cups dark brown sugar, packed
¾ cup granulated sugar
4 large eggs, at room temperature
4 cups confectioners' sugar
10 tablespoons unsalted butter, at room temperature
4 tablespoons whole milk
1 -2 teaspoon vanilla extract (to taste)
red food coloring (I used Wilton gel colors)
fondant, tinted black (for decoration)

1
Preheat the oven to 350 F, and position a rack in the middle of the oven.
2
Line cupcake tins with paper liners.
3
In a bowl, whisk together the boiling water and cocoa powder until smooth.
4
Whisk in the milk and vanilla extract.
5
In a separate bowl, sift together the flour, baking soda and salt.
6
In the bowl of mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy.
7
Beat in the eggs one at a time, beating well after each addition.
8
Add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture.
9
The batter may look slightly curdled, but don't worry, this is what you want!
10
Mix together only until just combined.
11
Divide the cake batter evenly among the cupcake tins.
12
Bake for about 20-25 minutes or until a tooth pick inserted into the center of the cupcakes comes out clean.
13
Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about 5 minutes before removing them.
14
In the bowl of mixer with the paddle attachment, beat together the confectioner's sugar and butter until the mixture begins to come together.
15
Lower the mixer speed, and add in the milk and vanilla extract.
16
Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes.
17
Add enough food coloring to turn the frosting a bright shade of red.
18
Frost the cupcakes with a large round tip ( Ateco 807 ).

2870

kcal

Calories

149

Fat

367

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup boiling water, ¾ cup unsweetened cocoa powder, ½ cup whole milk, 1 teaspoon vanilla extract, and more.

Yes, Devil's Food Cupcakes With Red Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Devil's Food Cupcakes With Red Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions