This recipe for Devil’s Food Cake is from my grandmother, of course! It is a rich chocolate cake with coffee to give it depth. It uses cocoa powder for the chocolate flavor, my grandmother insists on the Dutch Process. I use Ghiradelli, it’s easy to find not too expense and lasts a while.
Also, the coffee needs to be hot, just brewed hot coffee. This makes the chocolate “Bloom” according to my Grandma!
The frosting for these goes back and forth between buttercream and a rich fudge frosting. I used the buttercream this time because it ties into a story about Cake Murderers!
As always I hope that you enjoy our families recipe for Devil’s Food Cupcakes as much as we do!
This is a rich chocolate cake with coffee to give it a depth of flavor, and a silky delicious buttercream frosting!
For the cake:
2 1/4 Cups of Flour
1 Cup of Cocoa Powder – Dutch Processed
2 teaspoons of Baking Soda
1 teaspoon Baking Powder
1 teaspoon salt
8 Tablespoons Butter, 1 stick, softened
2 Cups Sugar
1/2 Cup Brown Sugar, I’ve used both light and dark, both are good
4 large eggs
2 teaspoons vanilla
1/3 Cup Vegetable Oil
1 Cup Sour Cream
1 Cup HOT coffee
For the Frosting:
4 Cups Powdered Sugar
1 Cup – 2 sticks Butter, softened
1 teaspoon salt
2 teaspoons Vanilla
1 – 2 Tablespoons Milk
Preheat the oven to 350
Place cupcake liners in a muffin pan
Beat the butter with a hand or stand mixer until smooth about 1 minute.
Add the sugars, granulated and brown alternately until they are well mixed into the butter.
Add the vanilla and mix until light and fluffy.
Add the eggs one at a time and beat until incorporated.
Add the sour cream and the vegetable oil.
In a large bowl sift together the dry ingredients, flour, cocoa powder, salt, baking powder, baking powder.
Add the dry ingredients beating on a slow speed in two or three batches. Mix just until incorporated.
Pour the hot coffee into the batter and let sit for about a minute. Then gently fold the coffee into the batter.
Fill the cupcake liners about 3/4 full and bake at 350 for 15-20 minutes until a toothpick comes out clean.
Let sit about 10-15 minutes before removing them from the pan.
For the frosting:
With a hand or stand mixer, combine butter, vanilla and salt until completely incorporated.
Add the powdered sugar a little at a time until all thoroughly mixed. When all the powdered sugar is mixed in adjust speed to Medium High – High beat until fluffy adding milk a tablespoon at a time if it appears too dry.
When cupcakes are completely cooled, frost them with either a spatula or a large piping tip.
The frosting can be very sweet! If I’m using sea salt or pink Himalayan salt I use two teaspoons as these aren’t as “salty” as kosher salt.
You can use food coloring in the frosting if you want, use the mixer for a solid color and do it by hand if you want a marbleized effect.