Devil's Food Cupcakes

Votes: 1

Time: 55 min.
Complexity: easily
Quantity: 12 cupcakes

Devil's Food cupcakes are a variation of the famous American cake of the same name. Their dense texture and rich chocolate flavor will satisfy any sweet tooth. This chocolate sponge cake takes its name from the earlier Angel Food cake.

To make the cake even moister, wrap each warm cupcake in cling film and refrigerate for a few hours before frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 cup premium flour
1/3 cup cocoa powder
0.5 tsp baking powder
0.5 tsp of soda
Fine salt
115 g of butter at room temperature
1 cup of sugar
2 large eggs at room temperature
1/4 cup coffee at room temperature
1/4 cup milk at room temperature
1 tsp vanilla extract
Raspberries for decoration

Glaze

0.5 cup heavy cream 33%
115 g semi-sweet chocolate, chopped
1 tbsp (15 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, vanilla extract, semi-sweet chocolate, eggs, milk, cream, cocoa, coffee, raspberry

Cooking the dish according to the recipe:

Preheat oven to 175°C.

Place paper cupcake liners in a large 12-cup muffin pan.
In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt. In a large bowl, beat butter and sugar until pale. Beat in eggs, one at a time.

In a measuring cup, combine the milk, coffee, and vanilla extract. Pour half of the dry mixture into the butter mixture and whisk. Then, continuing to whisk, add the milk and coffee and the remaining dry mixture. The batter should be thick and fluffy.
Using an ice cream scoop, fill each cupcake pan 3/4 full with batter.

Bake for 20 minutes. Check for doneness by inserting a toothpick into the cupcake. It should come out clean. Remove the cupcakes from the oven and place them on a wire rack to cool before frosting.
Prepare the glazeBring the heavy cream to a gentle simmer. Place the chopped chocolate and butter in a bowl and pour in the hot cream. Stir the ingredients thoroughly until the chocolate and butter melt and the mixture is smooth. Let sit for 5–8 minutes to allow the glaze to thicken.

Using an offset spatula, frost each cupcake and top with a raspberry.

Recipe Devil's Food Chocolate Cake.