Divine Devil'S Food Cupcakes Recipe

Name: Divine Devil'S Food Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter; 2 cups cake flour; 2/3 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup low-fat buttermilk (or measure 2 tablespoons water into 6 measuring tablespoons plain yogurt); 3/4 cup light butter, softened; 1/3 cup water; 1 3/4 cups sugar; 2 large eggs; 1 1/2 teaspoons vanilla; Frosting; 7 1/2 ounces bittersweet chocolate or 7 1/2 ounces semisweet chocolate, chopped; 1/2 cup heavy cream (whipping); 3 tablespoons light butter, softened

Servings: persons

Batter
2 cups cake flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk (or measure 2 tablespoons water into 6 measuring tablespoons plain yogurt)
3/4 cup light butter, softened
1/3 cup water
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons vanilla
Frosting
7 1/2 ounces bittersweet chocolate or 7 1/2 ounces semisweet chocolate, chopped
1/2 cup heavy cream (whipping)
3 tablespoons light butter, softened

1
1. Heat oven to 350 degrees F. Line 24 regular size muffin cups with paper liners.
2
2. Whisk flour, cocoa, salt and soda in large bowl. Combine buttermilk and water in small bowl. Beat butter in another large bowl with mixer on medium high speed until fluffy.
3
Add sugar and beat 3 minutes. Add eggs, one at at time, beating well after each addition. Beat in vanilla. Alternately add flour and buttermilk in 3 batches, beating just until blended. Spoon into cups, 2/3 full. Bake 20 - 22 minutes or until toothpick comes out clean. Cool in pan on wire rack 5 minutes and then remove to a rack and cool completely.
4
Frosting: Heat chocolate and cream in medium saucepan over low heat, stirring until chocolate melts and mix is smooth.
5
Add butter and whisk until blended and melted. Cool to room temperature in a medium mixing bowl. Cover and refrigerate 15 minutes. Beat with mixer on med high speed about 3 minutes or until thick enough to spread. Frost cupcakes. Refrigerate 30 minutes until frosting is set.

1643

kcal

Calories

101

Fat

176

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: Batter, 2 cups cake flour, 2/3 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and more.

Yes, Divine Devil'S Food Cupcakes 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!

Divine Devil'S Food Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions