Description
Indulge in the rich, moist Devil’s Food Cupcakes, featuring a tender chocolate cupcake made with buttermilk and brewed espresso for depth of flavor, topped generously with smooth, decadent Chocolate Fudge Buttercream and optional festive chocolate sprinkles. Perfectly balanced for any celebration or treat craving.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 cup brewed espresso, cooled
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
Chocolate Fudge Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 6 cups confectioner’s sugar, sifted
- 1 1/3 cups unsweetened cocoa powder
- 4-5 tablespoons heavy whipping cream
- Chocolate sprinkles for decorating, optional
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners, or lightly grease them to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt to ensure even mixing and a smooth batter.
- Combine wet ingredients: In another bowl, whisk the buttermilk, vegetable oil, brewed espresso, eggs, and pure vanilla extract until fully combined.
- Make the cupcake batter: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or mixer on low speed until just combined. Avoid overmixing to maintain a tender crumb.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow space for rising.
- Bake the cupcakes: Place the pans in the preheated oven and bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Chocolate Fudge Buttercream: In a large mixing bowl, beat the unsalted butter on medium speed until creamy and fluffy, about 3-5 minutes. Gradually add the sifted confectioner’s sugar and unsweetened cocoa powder, mixing well. Add heavy whipping cream one tablespoon at a time until you reach a smooth, spreadable consistency.
- Frost the cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the chocolate fudge buttercream.
- Decorate and serve: Optionally, sprinkle chocolate sprinkles atop the frosted cupcakes for added texture and a festive look. Serve and enjoy!
Notes
- A dark, rich cupcake made moist and tender thanks to a generous dose of buttermilk.
- These cupcakes are topped with heaps of Chocolate Fudge Buttercream and festive sprinkles perfect for any occasion.
- One bite and you’ll be hooked!
- Ensure cupcakes are completely cool before frosting to prevent melting or sliding of buttercream.
- Espresso enhances the chocolate flavor but can be replaced with strong brewed coffee if preferred.
- Adjust heavy cream quantity to get desired frosting consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
