Sunday, July 25, 2010

Devil’s Food Cupcakes with Vanilla Buttercream

Ever Since I stopped using cake mixes, which was when I was maybe 12, I have been looking for the perfect chocolate cake recipe. This one has satisfied what I was looking for. It's moist, light and just the right amount of chocolate. I have a feeling I'm going to start using this for any recipe that has chocolate cake involved.
Devil's Food Cake:
2 C A.P. flour (10 oz)
1 tsp. baking soda
1/4 tsp. salt
1/2 C cocoa powder
1/2 C warm water
4 oz butter, room temperature
1 C granulated sugar (7 oz)
1 C brown sugar
2 tsps. vanilla
2 eggs, room temperature
1/2 C buttermilk, room temperature
1/2 C water
Preheat the oven to 350 degrees. Prepare two 8 inch round cake pans or line 2 dozen cupcake cups. Sift together the flour, baking soda, and salt and set aside. In a small bowl whisk together the cocoa powder and warm water until all the cocoa is dissolved. Set aside. In a bowl of a mixer beat butter and sugars until light fluffy. Add the vanilla and eggs a beat until light and fluffy. Add the cocoa mixture until well combined. Combine milk and water then alternate between milk and flour starting and ending with flour. Spread the batter evenly in the pans or fill cups 3/4 of the way. Bake for 20-25 minutes. Let Cool completely.
Vanilla Buttercream
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.


  1. I've been looking for the perfect chocolate cake recipe too! I might just try it this summer. Thanks for posting!


  2. I already have a very good chocolate cake recipe, but it is a little too moist. This one sounds really good, so the next time a make chocolate cupcakes I'm going to try this recipe!