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Devilishly Decadent Devil's Food Cupcakes

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 18
Author: Swah

Ingredients

Devil’s Food Cupcakes

  • 7 tbsp cocoa powder
  • 1 tbsp instant coffee powder
  • ½ cup brown sugar
  • 250 ml boiling water
  • 125 g butter room temperature
  • cup caster sugar
  • 2 teaspoons vanilla extract
  • 2 eggs room temperature
  • 1⅔ cups plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda

Chocolate Ganache

  • 285 g dark chocolate I used 70%
  • ½ cup water
  • 175 g butter
  • cup icing sugar

Instructions

Devil’s Food Cupcakes

  • Preheat the oven to 180°C. Line 2 x 12 muffin tins with cupcake papers.
  • Stir the cocoa powder, coffee and brown sugar in a bowl and pour over the boiling water. Whisk to mix and set aside.
  • Cream the butter and caster sugar together until pale and fluffy and then add the vanilla extract.
  • Add the eggs one at a time, beating well after each addition.
  • Slowly add the flour, bicarb and baking powder. Pour in the cocoa/coffee mixture and beat until just combined.
  • Spoon the mixture into prepared muffin tins and fill approximately ¾ full (this recipe should make around 18 cupcakes)
  • Bake in the oven for 18-20 minutes or until the cupcakes slightly spring back when touched.
  • Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack.

Chocolate Ganache

  • Melt the chopped chocolate with the water in short bursts in the microwave, stirring occasionally until melted.
  • Cut the butter into small pieces and whisk them into the chocolate.
  • Whisk in sifted icing sugar until completely combined and the ganache is smooth. If it starts to go grainy keep whisking – it will come good!
  • Cool until spreadable, whisking occasionally. Pop in the fridge to speed up this process.
  • Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.