Devil’s food cupcakes

Devil’s food cupcakes

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(27 ratings)

Prep: 20 mins Cook: 25 mins


Makes 16
These sponges with a cream cheese topping are light yet wonderfully chocolatey

Nutrition and extra info

Nutrition: per cupcake

  • kcal388
  • fat20g
  • saturates12g
  • carbs53g
  • sugars43g
  • fibre1g
  • protein3g
  • salt0.39g


  • 50g cocoa powder
  • 2 large eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 175g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 225g caster sugar
  • 175g unsalted butter, softened

For the frosting

  • 4 tbsp unsalted butter, softened
  • 200g cream cheese, softened
  • 1 tsp vanilla



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 400g icing sugar, sifted
  • small handful silver balls or sprinkles, for decoration


  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.

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Comments, questions and tips

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16th Dec, 2018
I have made these for a Christmas and school fair and the sponge is amazingly easy to make and very tasty. The frosting is tricky though and very runny, even using Philly. Ended up adding some cornflour into the mixture to avoid adding sweetness. Any other ideas?
4th Dec, 2015
Lovely cakes - I didn't use the icing part of the recipe, as decorated with buttercream and made them into mini Santas for a school bake sale. Very rich and moist.
25th Apr, 2014
For the cream cheese i used philadelphia which turned out a delight- definitely making these again!
11th Dec, 2013
By the way where do you get that star thing you attach to your pipe bag?
29th Mar, 2015
You mean a nozzle or tip you can buy one from anywhere but try the cake craft company as they do great products at really cheap prices and delivery is even cheaper but the items are fantastic i've bought a couple of things from that website a few times and they arrive in great time considering the delivery price is next to nothing. Hope this helps..
11th Dec, 2013
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.
10th Aug, 2013
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!
29th May, 2013
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
27th May, 2013
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.
25th May, 2013
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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