Devil’s Food Cupcakes

A friend of mine is a cupcake freak, she loves cupcakes and has tried cupcakes from all over London. This of course means that I really have to up my game for her. She’s coming around to play with my kittens (not a euphemism) and I’m making her a special batch of devil’s food cupcakes. The recipe is from Martha Stewart, but I have halved the recipe so that I don’t end up with a million cupcakes. The original yield is 32 and this recipe makes a dozen larger cupcakes. I then frosted them with my favourite chocolate buttercream frosting.


  • 45g unsweetened Dutch-process cocoa powder
  • 90ml hot water
  • 190g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons salt
  • 170g unsalted butter
  • 225g sugar
  • 2 large eggs, room temperature
  • 1/2 tablespoon plus 1/2 teaspoon pure vanilla extract
  • 110ml sour cream, room temperature


  • Preheat oven to 350ºF/175ºC Line standard muffin tins with paper liners.
  • Whisk together cocoa and hot water until smooth.
  • In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
  • Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.
  • Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each 3/4 full.
  • Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes.
  • Transfer tins to wire racks to cool for 15 minutes; turn out cupcakes onto racks and let cool completely.
  • Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

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