Devil’s food cupcakes

Devil’s food cupcakes

These sponges with a cream cheese topping are light yet wonderfully chocolatey

Difficulty and servings

Easy

MAKES 16

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Method

  1. Heat oven to 180C/160C fan/gas 4. Line 2 muffin tins with 16 paper muffin cases. Whisk together 175ml boiling water with the cocoa powder in a medium-sized bowl until smooth. Allow the mixture to cool until it reaches room temperature (put it in the freezer to speed it up), then whisk it with the eggs and vanilla.
  2. In an electric mixer, combine the flour, salt, bicarbonate of soda and sugar. Mix on a low speed for 30 secs, then add one-third of the cocoa liquid and softened butter. Keep mixing on a low speed, then turn up to medium high and beat for 1 min. Add the remaining liquid in 3 batches, beating each one for 30 secs. Scrape the sides and bottom of the bowl with a spatula and mix one more time. Fill the cupcake liners three-quarters full and bake for 20 mins, then remove and let them cool in the tin.
  3. To make the frosting, beat the butter and cream cheese for 2-3 mins until creamy, then add the vanilla. While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Beat for a further min, then chill for 2 hrs.
  4. Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.

PER CUPCAKE

388 kcalories, protein 3g, carbohydrate 53g, fat 20 g, saturated fat 12g, fibre 1g, sugar 43g, salt 0.39 g

Recipe from Good Food magazine, December 2011.

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Latest comments and suggestions

  • Binder photo Sally

    20 December 2011

    Sally rated and commented on this recipe

    3 stars

    My daughter and I made this cupcakes for her teacher and the little cakes came out lovely. The sponge was very light and they weren't too rich. However, the cream cheese topping was really runny even though we followed the recipe.

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  • Binder photo Angel23110

    12 March 2012

    Angel23110 commented on this recipe

    I've made these sooo many times now, and keep getting requests! They are fabulous and the topping is to die for, you must try them!!

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  • Binder photo Sarah

    01 May 2012

    Sarah rated and commented on this recipe

    5 stars

    Have just made these and they're lovely! I didn't have any cream cheese so used quark... The recipe also made 24 cupcakes :) Already there aren't many left!! Will def make again...

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  • Binder photo Ayomide

    25 July 2012

    Ayomide rated and commented on this recipe

    3 stars

    Well I just the icing out the fridge after over two hours and it's still as runny as hell! Gonna have to make an alternative icing using just double cream and icing sugar as that should hold together better. Really really disappointed with the icing, feel like I just wasted the ingredients. As the for the cake itself, it's absolutely gorgeous!

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  • Binder photo swissmiss

    30 July 2012

    swissmiss rated and commented on this recipe

    4 stars

    These cupcakes are sooooo yummy. Really easy to make and they are delicious. The icing was a little too soft to pipe well, but not runny. Perhaps I'll try a little less butter next time.

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  • Binder photo lassandra

    20 September 2012

    lassandra commented on this recipe

    i made these yesturday and that cakes were perfect, but the frosting was still alittle cheesy before i changed it up a little

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  • Binder photo Michelle

    10 October 2012

    Michelle rated and commented on this recipe

    5 stars

    when I made these I used Chocolate Cream Cheese and left out the vanilla in the frosting; was unbelievably lush!

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  • Binder photo AllyBally

    21 November 2012

    AllyBally rated and commented on this recipe

    5 stars

    The sponge mixture on its own is simply glorious. Coupled with the frosting these are extremely moreish. I will use this sponge method whenever I make a chocolate sponge, it is so soft and just melts in your mouth. Yummy!

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  • Binder photo Lee

    27 November 2012

    Lee rated and commented on this recipe

    4 stars

    I made these and my friends loved it! Though I would suggest putting less sugar into it. I mixed 175g of sugar into the dough and 250g of icing sugar into the frosting and it was just enough.

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  • Binder photo Raya

    28 January 2013

    Raya rated and commented on this recipe

    3 stars

    Loved the cupcakes.. the frosting was a bit on the sweet side though.. would do again but use a different recipe for the topping..

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  • Binder photo SapphireClare

    30 March 2013

    SapphireClare rated and commented on this recipe

    5 stars

    Always delicious, quick and easy to make. Also can be made into a big cake, takes an hour in the oven at the same temperature.

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  • Binder photo Gin

    25 May 2013

    Gin rated and commented on this recipe

    4 stars

    lovely light fluffy cakes, one of the best tasting chocolate cake recipes i've ever tried. However, they did sink in the middle severely. Luckily you couldnt tell once id put the icing on. After reading other reviews here about the icing i used my own frosting recipe. Will definitely make again but will perhaps turn the heat down a bit to try and prevent sinking.

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  • Binder photo Florence of Arabia

    27 May 2013

    Florence of Arabia rated and commented on this recipe

    5 stars

    I didn't make the frosting but the cupcakes were to die for! Amazing taste and stayed moist for several days in an airtight container. They also smelled unbelievable! Two questions- could you use milk instead of water? And do these freeze well (without frosting)? Using my Tefal cupcake tray, I only got 12 cupcakes out of this, but what magical things they were! Have been flooded for requests so will be making another batch this week. Thanks BBC.

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  • Binder photo Fenn75

    29 May 2013

    Fenn75 rated and commented on this recipe

    4 stars

    The cupcake sponge was really light and yummy. The icing was ok, not too runny as mentioned on here but very sweet. Having said that, I'd make them again, everyone loved them. :-) xx

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Difficulty and servings

Easy

MAKES 16

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Ingredients

  • 50g cocoa powder
  • 2 large eggs , at room temperature
  • 1 tsp vanilla extract
  • 175g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 175g unsalted butter , softened

FOR THE FROSTING

  • 4 tbsp unsalted butter , softened
  • 200g cream cheese , softened
  • 1 tsp vanilla
  • 400g icing sugar , sifted
  • small handful silver balls or sprinkles , for decoration
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PER CUPCAKE

388 kcalories, protein 3g, carbohydrate 53g, fat 20 g, saturated fat 12g, fibre 1g, sugar 43g, salt 0.39 g

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