Devil'S Food Cupcakes
Devil's Food Cupcakes are rich, moist chocolate treats with deep cocoa flavor, perfect for chocolate lovers and special occasions, offering a decadent dessert experience.
Ingredients
Instructions
- Sift together flour, salt, cocoa, baking powder, and baking soda in a bowl.
- Add Crisco; pour in water, vanilla, and 2 tablespoons of buttermilk.
- Mix with a mixer at low speed for 2 minutes.
- Add remaining buttermilk, egg, and egg yolk; mix well.
- Pour the batter into cupcake pans.
- Bake in a 350°F oven for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. When mixing the batter, be careful not to overmix to keep the cupcakes light and fluffy. These Devil's Food Cupcakes also pair well with a chocolate ganache for extra indulgence.
Serving Suggestions
Serve these Devil's Food Cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. They also pair wonderfully with a glass of cold milk or coffee. For a festive touch, consider decorating with colorful sprinkles or serving alongside the Fruitcake Cookie for a varied dessert platter.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. To reheat, warm them gently in the microwave for about 10-15 seconds, just until they are soft but not hot, to maintain their moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Devil'S Food Cupcakes contains roughly 126 calories, with 3g protein, 9g carbohydrates, and 5g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1182mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of Crisco?
Yes, you can substitute Crisco with vegetable oil or melted coconut oil. Just keep the quantity the same, and it will still give your cupcakes a lovely moist texture. If you're looking for a healthier option, you might also try using applesauce in place of some of the fat.
How do I know when the cupcakes are done baking?
The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them, as baking times can vary slightly depending on your oven. It's better to check them a couple of minutes early to avoid overbaking.
Can I freeze these cupcakes for later?
Absolutely! To freeze, allow the cupcakes to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. Thaw them in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).