The Best Devil’s Food Cupcake

You can never have too many dessert recipes, so give The Best Devil’s Food Cupcake a try. One serving contains 271 calories, 4g of protein, and 13g of fat. This recipe serves 20 and costs 42 cents per serving. From preparation to the plate, this recipe takes approximately 40 minutes. If you have salt, unsalted butter, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Lady Behind the Curtain. This recipe is liked by 19 foodies and cooks. This recipe is typical of American cuisine. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, you might also like recipes such as Devil’s Food Cake, Devil’s food cupcakes, and Devil's Food Cake.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fill cupcake liners 2/3 full. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.

 

Step by step:

1. Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.

2. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.

3. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.

4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

5. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.

6. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fill cupcake liners 2/3 full.

7. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.

Nutrition Information:

covered percent of daily need