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  • Writer's pictureApeksha Gore

Devils chocolate cupcakes

There is chocolate and then there is chocolate so intense and indulgent that it is almost sinful. These super moist and dark Devil's chocolate cupcakes are true to the name. A rich chocolate experience, these chocolate cupcakes can be served as is with a cup of coffee or can be frosted with an equally delectable chocolate frosting. I loved the textures in this little treat, moist and soft cake topped with a silky almost mousse-like whipped chocolate frosting.

The batter of this recipe is very runny, but do not let that deter you. The runny batter, resulting from the cocoa paste in hot water, is what gives the cupcakes extra devil-ishness.


For the cupcakes:

  • 1.5 cup plain flour

  • 1 Cup and 1 tablespoons powdered sugar

  • 0.5 cup cocoa powder

  • 2 medium eggs

  • 0.75 cup Buttermilk (or milk with juice of 1 lime)

  • 0.75 cup Oil

  • 2 teaspoon Vanilla essence

  • 0.5 cup Hot water

  • 1 teaspoon baking powder

  • 0.5 teaspoon baking soda

  • 0.5 teaspoon salt

  • 1 teaspoon instant coffee powder (optional)

For chocolate frosting:

  1. 0.75 cup whipping cream, approx 200 grams

  2. 3-4 table spoons icing sugar

  3. 0.5 cup Dark chocolate

  4. 1 tablepsoon cocoa

  5. Sprinkles to decorate


  1. Line 12 cupcake liners with paper liners and pre heat the oven at 180 degrees

  2. Boil water and mix in cocoa powder, making a runny paste. If using coffee, add the same to this hot water cocoa paste. Instant coffee bring out the rich taste of chocolate without overpowering it

  3. In a bowl, sift together flour, salt, baking powder and soda

  4. Cream oil and sugar till pale, for about 2-3 minutes with a hand whisk

  5. Add flour and eggs alternately, lightly whisking in without over beating

  6. Add buttermilk and finish with remaining flour. Fold in the batter

  7. Add vanilla essence

  8. Pour batter in 12 cupcake molds, using 1/2 cup measures to get even distribution

  9. Bake at 180 degrees for 22-25 minutes


  1. Cool down the cakes to room temperature before frosting

  2. In a double boiler, melt chocolate. Add cocoa powder once chocolate has melted. If the cocoa makes it very stiff, add 1 spoon of cream to make it slightly runny, keep aside

  3. Whip cream, starting at low speed and gradually increasing speed till you have soft peaks

  4. Add icing sugar and continue to whip

  5. Add cocoa/chocolate mixture, reduce the speed of beater and continue to whip till stiff peaks form

  6. Pipe on the cupcakes using 1mm star tip nozzle

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