Devil's Food Cupcakes

I think Devil’s food cupcakes are heavenly, despite their name. I used a #43 star tip to pipe/spread a chantilly cream frosting on my cupcakes. But the result was “over-the-top fluffiness.” (See photo). Next time, I’ll use a smaller tip, to go for a more classic and cleaner finish.


Dry Ingredients

  • 2 cups cake flour
  • 1 tsp baking soda
  • ¼ tsp salt

Cocoa Mixture

  • ½ cup Valrhona cocoa powder (unsifted)
  • 4 oz lukewarm water

Butter and Sugar

  • 1 stick (4 oz) butter (RT)
  • ½ cup sugar
  • 1 ½ cups brown sugar
  • 2 eggs

Liquid Ingredients

  • 4 oz buttermilk (RT)
  • 4 oz lukewarm water
  • 2 tsp vanilla extract

Chantillly Cream Frosting

  • 1 cup heavy whipping cream
  • ⅛ cup sugar
  • ½ tsp vanilla extract


  • Shaved dark chocolate


  • Mixing Bowls
  • Measuring Spoons/Cups
  • Kitchen Aid Stand Mixer
  • Muffin Tins (2)
  • Spatula
  • Paper Baking Cups
  • Pastry Bag
  • Pastry Tip


Cupcake Batter

  1. Pre-heat oven to 350°F.
  2. Sift the drys in a bowl. Set aside.
  3. In another bowl, mix the cocoa powder with the lukewarm water and whisk until powder is fully incorporated. Set aside.
  4. In yet another bowl, combine the buttermilk, water, and vanilla. Set aside.
  5. Cream the butter together with the sugars for about 5 minutes in the Kitchen Aid. Add the eggs and mix. Add the cocoa mixture and mix until incorporated. Add the drys in 4 parts, mixing after each addition. Add the liquid mixture in 3 parts, mixing after each addition.
  6. Line two muffin tins with cupcake holders.
  7. Bake at 350 F for 25-30 minutes.

Chantilly Cream Frosting

  1. Put all ingredients in a Kitchen Aid stand mixer and whip at high speed until very firm. Chill until ready to use.

Assembly and Decoration

  1. Use a pastry bag and a tip of your choice to pipe the whipped cream over each cupcake in whatever design/pattern you’d like.
  2. Sprinkle tops with chocolate shavings.
  3. Serve and enjoy.

What you should know

Note: Use Valrhona Cocoa Powder if at all possible. It’s 100% cocoa and really makes a difference in the taste. If you take a close look at the labels, other quality cocoa powders aren’t 100% cocoa (maybe 82% but not 100%). You will taste the difference.

Recipe adapted from “The Simple Art of Perfect Baking” by Flo Braker. I use more brown sugar than white sugar to get more of a chocolatey vs sugary effect.

Re: Devil's Food Cupcakes

I like over-the-top fluffiness.

I think I’ll stick with a #43!


Re: Devil's Food Cupcakes

Say, you’ve got a point, David,…”more fluffy” translates into “more whipped cream”, which ultimately means “more yummy to the tummy”. ;-)

Re: Devil's Food Cupcakes


Best cupcakes ever! Thanks.

Re: Devil's Food Cupcakes

This is one amazing looking cupcake. I can’t wait to try this your recipe. I bet the buttermilk adds a really nice flavor. Also I love the way you explain the process. It makes it look easy.

Re: Devil's Food Cupcakes

Thanks, Andrew. Use Valrhona Cocoa powder (it’s 100% cocoa)for higher value on the “chocolate goodness” index.

Re: Devil's Food Cupcakes

Happiness is Chocolate (the frosting is the smile)! My grandmother always used the under-rated buttermilk for great cakes and cupcakes. It is always a fond, childhood memory trigger. Thanks for this great recipe!

Re: Devil's Food Cupcakes

Thanks, John. Guess that means by extension…chocolate + pancetta = double happiness. (Oh, by the way, the recipe is from Flo Braker’s “The Simple Art of Perfect Baking”. I just did the typing. Good book).

Re: Devil's Food Cupcakes

I tasted these cupcakes this weekend, and they are delicious — light and chocolatey.

Re: Devil's Food Cupcakes

I have finally tried these cupcakes. They are easy to make and absolutely delicious. I had them plain, with the frosting, with frosting and chocolate sprinkles, with frosting and a raspberry on top, and with frosting, sprinkles and a raspberry on top. And that was at one sitting!

Re: Devil's Food Cupcakes

These cupcakes are divine — I’ve eaten alot of them! I would love to make a variation of these with chocolate ganache frosting. What do you think?

Re: Devil's Food Cupcakes

Oh my stars, this would be a supreme combination, Di. If you have a recipe, I could use a good old fashioned chocolate ganache frosting recipe…I’d like to try incorporating caramel too…for a caramel-fleur de sel- chocolate ganache frosting?

Re: Devil's Food Cupcakes

We served these cupcakes — with chocolate ganache — at my daughter’s first birthday party. They were a huge hit with adults and kids alike.

Re: Devil's Food Cupcakes

That’s really good and I am surely going to try this at my home. Its easy and seems to be delicious. I don’t like Histamine Foods and this is the best thing I would like to eat.



Re: Devil's Food Cupcakes

Amazing cupcakes. We just had these at birthday party and I had to get the recipe. Thanks.