Makes – 34 mini cupcakes
Dry ingredients:
- AP flour – 1 ¾ cup
- Cocoa powder – 2/3 cup
- Granulated sugar – 1 cup
- Dark brown sugar – 2/3 cup (lightly packed)
- Baking soda – 1 ¼ tsp
- Salt – 1tsp
Wet Ingredients:
- Eggs – 2 (large)
- Canola/ mild cooking oil – ¾ cup
- Buttermilk – 1 cup
- Freshly brewed coffee – ¼ cup
Chocolate Butter cream Frosting:
- Room temperature Unsalted butter – 1 stick (or) ½ cup
- Powdered sugar – 3 cups
- Cocoa powder – 1/3 cup
- Whole milk/ heavy cream – 2-3 tblsp
- Vanilla essence – 1 tsp
Procedure:
- Pre heat the oven to 350 degree F
- Line the cupcake liners into the cupcake pan and keep aside
- In a parchment paper, sieve all the dry mixture and keep aside
- Now add the wet ingredients into the stand mixer and mix it under medium-low speed
- Once everything incorporated well, add the dry ingredient mixture slowly into the wet mixture. Mix thoroughly
- Using an ice cream scoop or a spoon to pour the batter equally into the lined cupcake pan
- Bake it for about 10-12 mins or until insert a toothpick in the center comes out clean. cool completely.
- Meanwhile prepare the chocolate butter cream
- Beat the room temperature butter until light and creamy, now add the sieved powdered sugar and beat it until fluffy.
- Add the sieved cocoa powder into the butter cream mixture along with tblsp of milk (one tblsp at a time)
- Once everything blends together, add the vanilla essence mix well and the super buttery, creamy and chocolaty “CHOCOLATE BUTTER CREAM” is ready to frost.
- Now decorate the cooled cupcakes with the delicious chocolate butter cream. Refrigerate before serve.
- The easy, tasty, moist and flavorful “DEVIL’S FOOD CHOCOLATE CUPCAKES” are ready.
NOTE/TIP:
- Addition of dark brown sugar, buttermilk helps to keep the cake super moist and fluffy.
- Adding freshly brewed coffee is totally optional, but it really enhance the cake flavor.
