Description
Decadent and moist Devil’s Food Cupcakes made with rich cocoa and brewed espresso for enhanced chocolate flavor, topped with luscious Chocolate Fudge Buttercream and optional sprinkles, perfect for celebrations and chocolate lovers.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 cup brewed espresso, cooled
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
Chocolate Fudge Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 6 cups confectioner’s sugar, sifted
- 1 1/3 cups unsweetened cocoa powder
- 4-5 TBSP heavy whipping cream
Decoration
- Chocolate sprinkles for decorating, optional
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, sift together the all purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt to ensure they are well combined and free of lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, cooled brewed espresso, eggs, and pure vanilla extract until smooth and fully combined.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently just until incorporated. Avoid overmixing to maintain cupcake tenderness.
- Fill Cupcake Liners: Line a cupcake tin with paper liners and evenly distribute the batter among them, filling each about two-thirds full to allow room for rise.
- Bake Cupcakes: Bake in a preheated oven at 350°F (175°C) for approximately 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make Buttercream: Beat the room temperature unsalted butter in a large bowl until creamy and smooth. Gradually add sifted confectioner’s sugar and cocoa powder, mixing well after each addition. Add heavy whipping cream 1 tablespoon at a time until the frosting reaches a fluffy and spreadable consistency.
- Frost Cupcakes: Once cupcakes are completely cooled, generously frost each cupcake with the Chocolate Fudge Buttercream using a spatula or piping bag.
- Decorate: Optionally, sprinkle chocolate sprinkles on top of the frosted cupcakes for a festive finish.
- Serve and Enjoy: Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Notes
- A dark, rich cupcake made moist and tender thanks to a generous dose of buttermilk.
- These cupcakes are topped with heaps of Chocolate Fudge Buttercream and festive sprinkles perfect for any occasion.
- One bite and you’ll be hooked!
- Use brewed espresso to intensify the chocolate flavor; substitute with strong coffee if unavailable.
- Ensure cupcakes are completely cool before frosting to prevent buttercream melting.
- Store frosted cupcakes in the refrigerator for up to 3 days, bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
