Devil's Food Chocolate Cupcakes
Super delicious treat that is good for any occasion! This super chocolaty cupcake will linger in your dreams.
Servings: 16 Cupcakes
Ingredients
For the Cake:
- 1⅓ cups Cake Flour (you can substitute with All-Purpose Flour)
- ¾ cup Dutch-Processed Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- 1¾ cups Granulated Sugar
- ½ cup Water (room temperature)
- ¾ cup Buttermilk (room temperature)
- 6 tbsp Canola Oil (can substitute with vegetable oil
- 1 Egg + 1 Egg Yolk
- 1½ teaspoons Vanilla Extract
For the Frosting:
- ½ cup Unsalted Butter
- 8 ounces Cream Cheese
- 2½ cups Powdered Sugar
- ½ teaspoon Kosher Salt
- ½ teaspoon Vanilla Extract
- ⅓ cup Dutch-Processed Cocoa Powder (can substitute for natural cocoa)
- 1-3 tablespoons Milk (preferably whole)
Instructions
For the Cake:
- Preheat oven to 325°F and line muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
- In a separate, large bowl, add the water, buttermilk, oil, egg, egg yolk, and vanilla. Whisk together until thoroughly mixed.
- Add the sugar to the wet ingredients and whisk to incorporate.
- Add the flour mixture to the wet ingredients in three parts, whisking until just combined before each addition. Be careful not to over mix, you only want to mix until no streaks of flour remain. Not over-mixing will allow for the most tender cupcake.
- Pour into the lined muffin tin, filling each well a little over halfway full.
- Bake for 12-15 minutes, and check with a toothpick for done-ness.
- Let cool for at least 30 minutes before attempting to frost.
For the Frosting:
- Make sure the butter and cream cheese are very soft, around room temperature. If they are not soft, there will be chunks of butter left in your cream cheese and it will not make smooth icing.
- Add the butter and cream cheese to a large bowl and beat with a hand mixer until they become homogeneous and creamy. If you are using a stand mixer, you should have the paddle attachment on.
- Add the powdered sugar, salt and vanilla extract, and begin mixing slowly, or else sugar will fly EVERYWHERE. Mix until it is entirely incorporated.
- Sift in the cocoa powder and mix, again on low to begin with, until you are left with a thick icing.
- If your icing is a little too thick, add in the milk 1 tablespoon at a time until you reach your desired consistency. I usually wind up adding one tablespoon in total.
- Frost your cupcakes using your desired method.