Devil’s food cupcakes

Devil’s food cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 16

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

Nutrition and extra info

Nutrition info

Nutrition per cupcake

kcalories
388
protein
3g
carbs
53g
fat
20g
saturates
12g
fibre
1g
sugar
43g
salt
0.39g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, December 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
emilycraig14's picture

For the cream cheese i used philadelphia which turned out a delight- definitely making these again!

gstsrox's picture

By the way where do you get that star thing you attach to your pipe bag?

gstsrox's picture

It's very delicious and smells good too. Unfortunately, I'm not very good at baking so it was hard for me. BBC good food has a lot of delicious recipes but are hard to make.

food24's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice recipe. Makes really moist cupcakes that are delicious! As other reviews have said with the icing they are a teeny bit sweet. Also, icing is a bit runny but was pipable. Would recommend!

fenn75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

florenceofarabia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

gfm722's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sapphireclare's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mawaheb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

leelenka's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lyncha1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

shellg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lassandra's picture

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

anniedow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

christi-anna's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

sarahlou-72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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...

angel23110's picture

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!!

1m0gen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips