Devil’S Food Cupcakes With Chocolaty Frosting

Name: Devil’S Food Cupcakes With Chocolaty Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce unsweetened chocolate, chopped; 1 cup hot strong brewed coffee; 1-3/4 cups sugar; 2/3 cup canola oil; 1 large egg; 2 cups all-purpose flour; 1/2 cup baking cocoa; 3 teaspoons baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 cups (12 ounces) semisweet chocolate chips; 1-1/2 cups heavy whipping cream; 1/2 cup light corn syrup; 1 teaspoon vanilla extract; Optional decorations: gumdrops, semisweet chocolate chips and regular or Dum Dums lollipops

Servings: persons

1 ounce unsweetened chocolate, chopped
1 cup hot strong brewed coffee
1-3/4 cups sugar
2/3 cup canola oil
1 large egg
2 cups all-purpose flour
1/2 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups heavy whipping cream
1/2 cup light corn syrup
1 teaspoon vanilla extract
Optional decorations: gumdrops, semisweet chocolate chips and regular or Dum Dums lollipops

1
Preheat oven to 350u00b0. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm.
2
In a large bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition.
3
Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4
For frosting, place chocolate chips in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until completely cold.
5
Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. For monster eyes, trim both ends of each gumdrop. Attach a chocolate chip to one end; attach gumdrop to lollipop. Insert into cupcakes. Refrigerate cupcakes until serving.

1754

kcal

Calories

128

Fat

139

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 ounce unsweetened chocolate, chopped, 1 cup hot strong brewed coffee, 1-3/4 cups sugar, 2/3 cup canola oil, and more.

Yes, Devil’S Food Cupcakes With Chocolaty Frosting 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!