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Devil’s Food Cupcake Recipe
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter
- 1 cup sugar
- 4 large eggs, room temperature
- 1 small individual apple sauce snack pack unsweetened, about 1/4 cup
- Preheat oven to 350 degrees
- Line baking tins with cupcake liners.
- Whisk together cocoa and hot water until smooth.
- In medium bowl, whisk together flour, baking soda and baking powder.
- Melt butter, and add the sugar. Pour into a mixing bowl.
- With an electric stand mixer on medium-low beat until mixture is cooled, about 5 minutes.
- Add eggs, one at a time, beating after each addition scraping down sides of bowl as needed.
- Add vanilla (as much as you like), then cocoa mixture, and beat until combined.
- Reduce speed to low. Add flour, and apple sauce beating until just combined.
- Divide batter evenly among lined cups, filling each three- quarters full. I use a 1/4 measuring cup to do this.
- Bake, about 18-20 minutes, until toothpick inserted comes out clean with a few crumbs.
You can easily cut the time down for these cupcakes, if you’ve got your hands full, by starting with a devils food cake mix, and adding a pouch of chocolate fudge pudding to make it a little bit more ‘homemade.’ These are fun to decorate with kids, and can be brought to school for a Valentine’s Day Treat. Let the little ones cut out the heart shapes from the fondant and assemble them on the cupcake themselves!
- Confectioners Sugar ( about 4-5 cups ), Sifted
- Pure Vanilla Extract
- 1/2 cup milk (or non-dairy milk)
- 1 cup butter, softened
- Cream butter in mixer at medium for about 2-5 minutes until creamy and fluffy, scraping down bowl half way.
- Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup. Add about 2 tsp or more vanilla, to taste.
- Add gradually the remaining sugar and add milk until you reach the consitency you desire.
- Continue to mix on high for 5-10 minutes for creamy, light buttercream.