Moist and velvety chocolate cupcakes with a rich and creamy ganache frosting, these cupcakes are made for chocolate lovers!

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What is Devil’s Food?

Devil’s food is a chocolate cake gone extreme in every way - more chocolatey, more fluffy, richer and darker in color. The cocoa powder in devil’s food cake helps the cake stay light and fluffy, and buttermilk keeps it moist. This cake is a chocolate lover’s dream come true!

Recipe Tips for Devil's Food Cupcakes

When baking chocolate cupcakes, it can be hard to decide when they are done baking because they are dark colored and you can’t tell if they are turning brown. Try inserting a knife to the center of one of the cupcakes a minute or two before the timer goes off, and

How do I keep my cupcakes from being dry?

Bake time and oven temperature are crucial! Baking the cupcakes for too long at too high of a temperature will cause them to dry out.

How to Store Devil's Food Cupcakes

Store devil’s food cupcakes at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze devil’s food cupcakes easily. Just place (fully baked and cooled and either already frosted or unfrosted) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

How to Make Devil's Food Cupcakes

Ingredients

Cupcakes

• 2 cups all purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 3/4 teaspoons baking soda

• 1/2 teaspoon salt

• 3/4 cup butter (softened to room temperature)

• 2 cups sugar

• 3 eggs (softened to room temperature)

• 2 teaspoons vanilla

• 1 1/2 cups buttermilk

Frosting

• 1 1/2 cups butter (softened to room temperature)

• 1 cup unsweetened cocoa powder

• 3 1/2 cups powdered sugar

• 1/4 cup heavy whipping cream

• 2 teaspoons vanilla extract

Directions

Make the batter

Preheat oven to 350 degrees Fahrenheit. Place cupcake liners in a cupcake pan.

In a bowl, add flour, unsweetened cocoa powder, baking soda, and salt and mix together until well combined.

In an electric stand mixer or using a hand mixer, cream the butter and sugar together in a separate bowl until light and fluffy, about 30 seconds.

Scrape the sides of the bowl and beat for an additional two minutes.

Add one egg and mix, then add the 2nd egg and mix. Add the third egg and the vanilla and beat until combined.

Add 1/3 of the flour mixture to the butter mixture and combine. Then ad 1/3 of the buttermilk and mix until combined. Continue to alternate adding the flour mixture and milk to the butter mixture until all ingredients are combined and beat on medium high for 20 more seconds.

Fill cupcake liners with the batter about 2/4 of the way full.

Place in the oven and bake for 18 - 20 minutes or until a knife inserted comes out just barely clean.

Make the frosting

In a stand mixer, add the 1 1/2 cups butter and whisk until smooth.

Using a flour sifter or a metal mesh strainer, sift cocoa powder into the butter. This will prevent lumps from forming. Cream together on medium until well combined.

Add vanilla extract and mix until combined.

Using the same method as with the cocoa powder, sift in 1/3 of the powdered sugar and mix. Ad 1/3 of the milk and mix. Continue alternating between the two ingredients until all ingredients are well combined.

Frost the cupcakes using your method of choice. I used a piping bag with a round piping tip.