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"Baker, Blogger, Food writer, recipe developer & culinary enthusiast. From Passion to Profession"

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Indulgence Chocolate Devil Food Cupcakes

It is always irresistible to enjoy a moist chocolate cake. Traditionally devil food cupcake has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting. Well, I should not call cupcakes here as 100% Devil Food as I do not have rich chocolate frosting as its pairing. 

In fact, Devil's food cake is more airy and moist than other normal chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.

To see its inner part, moist and airy.

See below for Hankerie's recipe

  1. 155g plain flour
  2. 20g Dutch unprocessed cocoa powder
  3. 3/4 tsp soda
  4. 1/4tsp salt
  5. 125g caster sugar
  6. 105g brown sugar
  7. 60g butter
  8. 1 egg
  9. 1tsp pure vanilla extract
  10. 125ml lukewarm water
  11. 60ml buttermilk
  1. Line 12 cup muffin pan with paper.
  2. Sift flour, cocoa powder, soda and salt together.
  3. Beat butter, brown, caster sugar and  egg together. Add on vanilla extract.
  4. Mix alternate water and buttermilk into mixture. 
  5. Lastly mix gradually the flour into batter.
  6. Scope the batter into muffin cups by using 2 spoons.
  7. Send into preheat oven with 180C for 18-20 minutes.