Devilish Dessert: Devil’s Food Cupcakes


It’s officially October, and everyone has Halloween on the brain. I happen to love Halloween and the combination of orange and black.

Even though Halloween is quickly approaching and there is a temptation to snap up everything spooky, try celebrating a little more subtly, and in a cheeky way starting with my Devil’s Food Cupcakes. Let’s face it: they are yummy any time of year, but why not use Halloween as an excuse right?

Devil’s Food Cake is a great alternative to a basic chocolate cake and happens to be richer. These devil’s food cupcakes are a winning recipe. Kids will love these even more if you spookify them just a little with some cute toppers gummy worms and candy skulls. Use Halloween-inspired cupcake wrappers or place them on a black cake stand lined with parchment for a dose of moodiness without going overboard.

If you’re ready to make it full blown Halloween Blow Out, check out what Design Sponge with them.


Find this recipe and other fabulous party ideas in my cookbook, Picture Perfect Parties Rizzoli NY.

Devils Food Cup Cakes
Makes 36 cupcakes

You will need: 

For the cupcakes:
– ½ cup water
– 1 cup high quality cocoa powder
– 3 sticks butter softened (1 ½ cups)
– 2 cups sugar
– 4 eggs beaten
– 1 tablespoon vanilla
– ¼ cup canola oil
– 1 cup sour cream
– 3 cups all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi sweet chocolate chips

For the Chocolate Frosting:
– 3 cups confectioners’ sugar
– 7 tablespoons high quality cocoa
– 1 stick of butter softened
– 6 tablespoons evaporated milk

Cake Preparation:

In the microwave, place water, then place cocoa powder in hot water, set aside. Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle blade place butter and sugar combine until creamy. Add eggs one at a time, add vanilla and oil and sour cream add cocoa mixture, beat on medium speed until combined.

In a bowl mix flour and baking soda and salt. Add the dry ingredients to the chocolate mixture on slow speed until combined, and add chocolate chips. Spoon batter into muffin tins, lined with cupcake liners fill liner until ¾ full. Place in the oven for 10-15 minutes until a pick is inserted and comes out clean. Cool and then frost.

Frosting Preparation:

Sift sugar and cocoa together in a bowl set aside. In the bowl of a standing mixer fitted with a paddle, cream butter, add sugar cocoa mixture slowly to the butter alternately with the evaporated milk, until fluffy.

xx, Annette

Photos via Deborah Whitlaw Llewellyn & Design Sponge

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