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.

Ready

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

Topping

• Shaved dark chocolate

Set

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

Go

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.