Red Devils Food Cupcakes


Ingredients to be Creamed and Mixed:


Dry Ingredients:

Moist Ingredients:



  1. Preheat oven to 350°.
  2. Have ready 2 standard muffin tins lined with cupcake papers.
  3. In a small bowl, melt the bitter and semi-sweet chocolate in the microwave for 30 seconds. Stir and repeat the process until the chocolate is completely melted.
  4. Set the chocolate aside to cool. If you do not have a microwave click here for other options on melting chocolate.
  5. Cream butter until light and fluffy.
  6. Add brown and white sugar.
  7. Beat on high speed for 1 minute until butter and sugar are well mixed.
  8. Add eggs one at a time and beating on medium speed for 30 seconds after each.
  9. Add the melted chocolate to the work bowl and mix in.
  10. In a separate bowl, mix together the flour, soda, and salt.
  11. In a small bowl or measuring cup mix together the buttermilk and vanilla.
  12. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
  13. Once all ingredients are mixed together, beat on medium high speed, scraping bowl occasionally for 3 minutes.
  14. Spoon or ladle batter into cupcake liners so they are approximately ⅔ full.
  15. Batter should fill approximately 18 to 20 cupcake liners.
  16. Bake for 15 to 20 minutes.
  17. Cupcakes are done when they spring back from a light touch and a toothpick inserted in the center comes out clean.
  18. Cool completely on a rack before frosting.


Recipe makes approximately 18 to 20 cupcakes.

Click here Red Devils Food Cake recipe.

Frost with chocolate buttercream frosting.

Categorized in

Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).