Indulge yourself with this recipe for Devil’s Food Cupcakes with Dark Chocolate Frosting. It’s a heavenly moist and fudgy chocolate cake topped beautifully with dark chocolate, cream cheese frosting.
Don’t you just love a good cupcake? There’s just something about a cupcake that just fills me with nostalgic excitement. I got the inspiration for these from my amazing Classic Devils Food Cake with Ganache Frosting, and gave these cupcakes a cream cheese icing twist!
And when a cupcake is pretty – it just screams ‘Taste Me, you won’t be disappointed’ and I promise you these little beauties will taste as good as they look.
The best part of these cupcakes is the deep chocolate taste with just the right amount of sweetness.
These decadent cupcakes are perfectly chocolaty with a soft and moist crumb and that dark chocolate, cream cheese frosting – try not to eat it by the spoonful before you top the cupcakes!
Why This Recipe Works
- Using Dark Chocolate instead of milk chocolate deepens the flavor of the frosting.
- Using extra cocoa powder instead of sugar thickens the frosting without the added sweetness.
- Adding coffee to the batter enhances the deep chocolate taste of the cake.
How to Make The Perfect Cupcake
Use Room Temperature Ingredients
When you use eggs or milk straight out of the refrigerator, they won’t combine as well with the dry ingredients that are at room temperature. Poorly combined ingredients can also cause cupcakes to be too dense rather than fluffy and light.
Don’t Over Mix
Over mixing the batter will result in a cupcake that’s denser, with a tighter grain (almost bread-like). So be careful not to overbeat the batter.
To ensure proper mixing, beat cake batter on low until ingredients have just combined or when in doubt, use a wooden spoon once the butter and sugar are creamed.
How Far To Fill The Cupcake Papers
There is much debate on how much to fill a cupcake liner. Many recipes will say to fill them 3/4 of the way full, but not all ovens are created equally and the cake rises differently depending on the oven.
I fill mine almost to the top and use an ice cream scoop to fill the papers with batter. This ensures the cake fills the paper and a uniform size across the entire batch.
Keep That Door Closed!
Avoid opening the oven door during baking. Opening the door lets heat escape and lets in the cold air causing uneven baking, especially with cupcakes. If you want to check on them as they bake, just peek through the oven window.
You should also Bake cupcakes on the center rack in the middle of the oven for the most even baking.
How to Tell When A Cupcake Is Done
There are several ways to tell if a cupcake is ready to come out of the oven, but it’s not always easy to judge. I’m here to make things a little clearer.
Test your cupcakes by gently tapping the top. If they feel springy and bounces back, you know they’re done.
If the cupcakes jiggle in any way, it means they need more time in the oven.
If you’re new to baking and want to double-check, you can also use a cake tester by sticking it into the center of the cupcake. If it comes out clean, your cupcakes are done.
Cool Out Of the Pan
Remove the cupcakes from the pan to cool. Once your cupcakes are out of the oven, transfer them to a wire rack to cool out of the pan. Keeping them in the pan will allow them to continue baking and may dry them out.
These are some of the most amazing cupcakes (or cakes) I’ve ever made! They are light, moist, and oh so irresistible!
I know I do a lot of chocolate cake recipes, but this is one of my new favorites!
Here’s how to make them:
Add cocoa powder, instant coffee, and brown sugar to a mixing bowl.
Add hot water.
Mix until smooth and set aside.
Next, in a separate bowl, mix flour, salt, baking powder, and baking soda together and set aside.
Cream the butter and sugar together, beating well until pale and fluffy.
Add the vanilla extract and the eggs.
Mix well and add half the flour mixture.
Followed by the cocoa mixture. (alternating until fully combined).
Divide evenly into a cupcake pan (I use an ice cream scoop).
Bake 20-25 minutes and cool completely before frosting.
To prepare the frosting, start with softened butter, cream cheese, and melted chocolate.
Mix well to combine.
Add vanilla, salt, dark cocoa powder, and mix until smooth before adding the black food coloring.
Mix until combined and the desired color is achieved (be aware that the color will deepen more as it sits).
To make the rose-shaped frosting is super easy too! I used a large Wilton 2D Tip (pictured below) which you can get here, on Amazon (#paidlink).
I just swirled them from the middle out (see the video for how it’s done). Nothing really fancy. If you want to practice, you can just scrape it off and do it again until you get it the way you want.
Top Tips:
- Be careful not to overbeat the batter. To ensure proper mixing, beat cake batter on low until ingredients have just combined. Over mixing the batter will result in a cupcake that’s denser, with a tighter grain (almost bread-like).
- Always bake with ingredients that are at room temperature. When you use eggs or milk straight out of the refrigerator, they won’t combine as well with the dry ingredients that are at room temperature. Poorly combined ingredients can also cause a cake to be too dense rather than fluffy and light.
- Avoid opening the oven door. Opening the door lets heat escape and lets in the cold air causing uneven baking, especially with cupcakes. If you want to check on them as they bake, just peek through the oven window.
- Bake cupcakes on the center rack in the middle of the oven for the evenest baking.
- Remove the cupcakes from the pan to cool. Once your cupcakes are out of the oven, transfer them to a wire rack to cool out of the pan. Keeping them in the pan will allow them to continue baking and may dry them out.
What Chocolate?
- To avoid icing that’s too sweet, use dark chocolate that is between 54- 66% cocoa, I use Couverture Dark Chocolate Callets (54.5% Cacao). It’s the only chocolate I bake with. You can get it on Amazon by clicking here (#paidlink)
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Let's Make Devil's Food Cupcakes with Dark Chocolate Frosting
Ingredients
For the cupcakes:
- ½ cup unsweetened cocoa powder
- ½ cup light brown sugar packed
- 1 teaspoon instant coffee
- 1 cup hot water
- 1 stick softened butter plus some for greasing if not using liners
- ¾ cup sugar superfine or granulated
- 1½ cups all-purpose flour
- ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
For the frosting:
- ½ cup butter softened
- 4 ounces cream cheese softened
- 4 ounces Dark chocolate melted (see recipe notes)
- 1 teaspoons vanilla extract
- ¼ teaspoon salt optional (to cut sweetness)
- ½ cup unsweetened dark or black cocoa powder sifted
- 1½ cups powdered sugar sifted
- Black gel food coloring optional (as needed)
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees F/180 C.
- In a mixing bowl whisk together the cocoa powder, instant coffee, brown sugar, and hot water. Set aside.
- In a separate bowl, mix the flour, salt, baking powder, and baking soda together and set aside.
- Cream the butter and sugar together, beating well until pale and fluffy. Add the vanilla extract.
- Add eggs, one at a time with a cup of the flour mixture in between eggs. Mix in the half the flour mixture followed by half the cocoa mixture followed by the cocoa mixture (alternating until fully combined).
- Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.
- Cool completely before frosting.
For the frosting:
- In a large bowl, beat the melted chocolate with the softened butter and cream cheese.
- Add the cocoa, vanilla extract, salt and ½ cup of the powdered sugar adding another ½ cup of the sugar until smooth and desired consistency. If using, add the black food coloring a little at a time (mixing in between) until the color deepens to your liking.
- Pipe onto cooled cupcakes.
Tips + Notes
Tips:
- Be careful not to over beat the batter. To ensure proper mixing, beat cake batter on low until ingredients have just combined. Overmixing the batter will result in a cupcake that's denser, with a tighter grain (almost bread-like).
- Always bake with ingredients that are at room temperature. When you use eggs or milk straight out of the refrigerator, they won't combine as well with the dry ingredients that are at room temperature. Poorly combined ingredients can also cause a cake to be too dense rather than fluffy and light.
- Avoid opening the oven door. Opening the door lets heat escape and lets in the cold air causing uneven baking, especially with cupcakes. If you want to check on them as they bake, just peek through the oven window.
- Bake cupcakes on the center rack in the middle of the oven for the most even bake.
- Remove the cupcakes from the pan to cool. Once your cupcakes are out of the oven, transfer them to a wire rack to cool out of the pan. Keeping them in the pan will allow them to continue baking and may dry them out.
Nutrition Information:
Update Notes: This post was originally published in Jan of 2017, but was republished with an updated recipe, new photos, step by step instructions & photos, baking tips, and a video in September of 2018.
Eleisia says
The recipe is supposed to be for Devil’s Food Cake not cupcakes. Looks delicious though.
Erren's Kitchen says
Hi Eleisia. You may have looked at the wrong recipe. Here is the link to my devil’s food cake: https://www.errenskitchen.com/devils-food-cake/
Al says
I always just make Betty Crocker box cakes because they’re fast, reliable and my grandma’s go to but I didn’t feel like braving the snow today. The taste of these is way bolder, although I did up the cocoa & espresso powder (adjusting the flour down slightly to account).
My only regret is not scraping the bottom of the bowl between flour additions, a couple of the cupcakes were malformed where the batter wasn’t fully mixed.
Can’t speak on the frosting, these are getting the classic coconut pecan frosting for German Chocolate Cake.
Honestly, this was a lot of dishes and I’ll probably make it again but there’ll be a few box cakes between now and then.
Erren's Kitchen says
It’s great to hear that you ventured into making homemade Devil’s Food Cupcakes with Dark Chocolate Frosting, especially on a snowy day! It sounds like you made some fantastic adjustments by increasing the cocoa and espresso powder for a bolder taste, and it’s completely fine to adapt recipes to your preferences.
Regarding the issue with some cupcakes being malformed, that can happen, but the important thing is that you’re learning from the experience. Making sure to thoroughly mix the batter between flour additions is a good tip to keep in mind for next time.
Using classic coconut pecan frosting for a German Chocolate Cake twist sounds like a delicious idea! It’s all about making the recipe your own and experimenting with different flavors and textures.
I understand that homemade recipes can sometimes involve more dishes and effort, but the results are often worth it. And there’s absolutely nothing wrong with occasionally going for the convenience of box cakes when you need a quick and reliable option. Keep enjoying your baking adventures, and feel free to share any more experiences or questions you have in the future!
Jane D says
Just curious, what exactly are you greasing with the extra butter in this recipe? Do you not use cupcake liners? Never heard of greasing the pan for cupcakes.
Erren Hart says
Great question! When I mention greasing the pan with extra butter, it’s to ensure that the cupcakes don’t stick to the pan if you’re not using cupcake liners. It’s an alternative method for those who prefer not to use liners. However, if you prefer to use cupcake liners, feel free to skip the greasing step. The choice is yours!
Puckles says
I didn’t make the cupcakes but I did make the fudge frosting to use on my super fudgy brownies. I must say it is genius to add extra cocoa instead of sugar to make the frosting. I have been trying to find a truly fudge (not to sweet) frosting for my brownies for many years. My search has finally ended. now I have the PERFECT fudge frosting for the perfect brownies. Wish I could share one with you! I used Callebaut cocoa, Kerry Gold butter and organic confectioners sugar.
Erren Hart says
Thank you for sharing your experience with the fudge frosting recipe! I’m thrilled to hear that you found the perfect frosting for your brownies. Your choice of ingredients sounds amazing, and I’m sure they made a huge difference in the flavor and texture. I hope you continue to enjoy the recipe for years to come!
Mama Te says
Do you use unsalted butter?
Erren Hart says
Personally, I always do, as I find it seasons whatever I’m baking giving it more flavor. That said, I’ve been using my brand for many years and know the salt content well. I always err on the side of caution and recommend using unsalted.
Amanda J says
Great recipe! My kids went nuts for them!!
Erren Hart says
I’m so glad you enjoyed the recipe! Thanks for taking the time to comment! 🥰