Devils Food Cupcakes

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love the flavor of devil’s food cake!  The chocolate is so deep and rich…it really has a flavor all its own. In a boxed cake mix however the deep flavor can be lost in a very airy cake texture. I feel like the texture of devil’s food cake needs to be denser in order to fully embody the rich chocolate flavor of the cake. Those of you who have tried my recipes know that I firmly believe there is a place in almost any recipe for sour cream and this recipe is no exception. By adding sour cream to devils food cupcakes, you create a moist dense texture that holds up to any frosting it accompanies. I like these cupcakes frosted with our classic buttercream, however, these little cupcakes are so good they are actually equally delicious left unfrosted.

Ingredients: Processed with VSCO with a6 preset

3/4 cup cocoa powder

1/2 cup hot water

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 1/2 tsp. salt

1 1/2 cup salted butter

2 1/2 cup granulated sugar

2 whole eggs, plus 3 egg yolks

2 T. vanilla extract

1 cup sour cream


  1. Sift together flour, salt, baking powder, and baking soda and set aside.
  2. Combine hot water and cocoa powder in a separate bowl, whisk until completely incorporated and set aside.
  3. Melt butter with sugar over medium heat until well combined. Remove from heat and pour it into a mixer. Beat on medium until mixture is completely cooled.
  4. Add eggs to mixture and beat on medium until completely incorporated.
  5. Add cocoa mixture and vanilla, beat until well mixed.
  6. Stop the mixer and add flour mixture. Mix on low until all ingredients are well combined.
  7. Add sour cream and beat on medium speed until just combined. Do not over mix batter.
  8. Fill paper-lined cupcake tins 3/4 full.
  9. Place cupcake tin in an oven preheated to 350 degrees and bake for approximately 20 minutes. Rotate cupcakes halfway through baking time to avoid oven hotspots. Toothpick should come out clean when inserted

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