Name: Devil’s food cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 16
Cuisine: British
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; 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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Devil’s food cupcakes

Devil’s food cupcakes

Good Food team

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Makes 16

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.5 out of 5.33 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per cupcake

kcal388
fat20g
saturates12g
carbs53g
sugars43g
fibre1g
protein3g
salt0.39g

low

Method

step 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.
step 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.
step 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.
step 4

Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.

Recipe from Good Food magazine, December 2011

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A star rating of 4.5 out of 5.33 ratings

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