Devil's Food Cupcakes

Ingredients

Ingredients to be Creamed and Mixed:

Chocolate:

Dry Ingredients:

Moist Ingredients:

Instructions

  1. Preheat oven to 350°.
  2. Have ready 2 standard muffin tins lined with cupcake papers.
  3. Bring 1-inch of water to a simmer in a medium saucepan.
  4. Place a medium-sized mixing bowl over the saucepan, making sure the bowl does not touch the water
  5. Add the unsweetened and semi-sweet chocolate to the bowl, stirring gently with a heatproof rubber spatula until the chocolate has melted.
  6. Turn off the heat.
  7. Remove the bowl of melted chocolate to a heatproof surface and allow to cool for a few minutes.
  8. In a large mixing bowl cream butter until light and fluffy. For a stand mixer use the paddle attachment.
  9. Add brown and white sugar.
  10. Beat on high speed for 1 minute until butter and sugar are well mixed.
  11. Add eggs one at a time and beating on medium speed for 30 seconds after each.
  12. Add the melted chocolate to the work bowl and mix in.
  13. In a separate bowl, whisk together the flour, soda, and salt.
  14. In a small bowl whisk together the buttermilk and vanilla.
  15. 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.
  16. Once all ingredients are mixed together, beat on medium high speed, scraping bowl occasionally for 3 minutes.
  17. Spoon or ladle batter into cupcake liners so they are approximately ⅔ full.
  18. Batter should fill approximately to 20 to 24 cupcake liners.
  19. Bake for 15 to 20 minutes or until wooden toothpick inserted in center of cupcake comes out clean.
  20. Cool completely on a rack before frosting.

Comments

Recipe makes approximately 20 to 24 cupcakes.

Click here for other options on melting chocolate.

Click here Devil's Food Cake recipe.

Frost with chocolate buttercream frosting, chocolate ganache, French silk frosting, or whipped chocolate ganache.

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