Devil's Food Cupcakes with Chocolaty Frosting Recipe
Devil's Food Cupcakes with Chocolaty Frosting Recipe photo by Taste of Home

Devil's Food Cupcakes with Chocolaty Frosting Recipe

Publisher Photo
I begged my aunt for the recipe when I was 16 years old, and it's still my very favorite. Dawn Koestner, St. Louis Park, Minnesota
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 ounce unsweetened chocolate, chopped
  • 1 cup hot strong brewed coffee
  • 1-3/4 cups sugar
  • 2/3 cup canola oil
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup light corn syrup
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Optional decorations: gumdrops, regular or Dum Dums lollipops and semisweet or mini chocolate chips

Nutritional Facts

1 cupcake equals 308 calories, 17 g fat (7 g saturated fat), 29 mg cholesterol, 233 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm.
  2. In a large bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition.
  3. Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For frosting, place chocolate chips in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until completely cold.
  5. Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. Decorate cupcakes as desired. For gumdrops, trim ends to attach to lollipops and for attaching regular-size chocolate chips. Refrigerate until serving. Yield: 2 dozen.
Originally published as Devil's Food Cupcakes with Chocolaty Frosting in Taste of Home September/October 2014, p58

Nutritional Facts

1 cupcake equals 308 calories, 17 g fat (7 g saturated fat), 29 mg cholesterol, 233 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Devil's Food Cupcakes with Chocolaty Frosting

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 16, 2014

"Wonderful moist cupcakes! I'll make this recipe again. Frosting was delicious and not super sweet."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT