Devil’s Food Cupcakes with Cream Cheese Frosting
October 28, 2012 at 12:28 pm | Posted in cupcakes, sweet things | 14 CommentsTags: baking, cupcakes, dessert
I needed a little weekend baking project to help take my mind off the Frankenstorm that’s coming our way. Spooky. It’s time for Halloween cupcakes anyway…I make them every year, mostly to use my orange and black sprinkles. I think devil’s food is appropriate for Halloween, and it helps that it’s my favorite species of chocolate cake. I have a particular fondness for oil-based devil’s food like this one from Zoë Bakes. So moist, oh my gosh. And isn’t cream cheese frosting good on just about any cake? Looking forward to eating one of these from the fridge tonight.
Happy Halloween, and stay safe (and dry)!
Devil’s Food Cupcakes- makes 3 dozen
from Zoë Bakes
Steph’s Note: I made one-third of the cupcake recipe below to get one dozen cupcakes, but I still used the full amount of frosting.
3 cups granulated sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder (natural or Dutch-processed), sifted if lumpy.
1 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk or buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cup hot coffee
1/4 cup rum or brandy (or replace with extra coffee)
–Heat the oven to 350°F and prepare 3 dozen muffin tins with papers
-Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.
-Whisk together, eggs, milk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
-Fill a measuring cup or pitcher (you can fill directly from the mixing bowl if you have a steady hand) with the batter and then fill the muffin cups about 2/3 – 3/4 full.
-Bake the cupcakes for about 18-20 minutes or until a tester comes out clean.
-Allow to cool completely on a cake rack, removing the cupcakes from the tin after about 15 minutes, and then frost with cream cheese frosting.
Cream Cheese Frosting
from Zoë Bakes
Steph’s Note: I used the full amount of frosting to decorate 12 cupcakes.
1 (8 ounce) package of cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup confectioner’s sugar, sifted
1 tablespoon golden syrup (can substitute with honey)
1/2 teaspoon vanilla
pinch of salt
-Combine all the ingredients in a medium-sized bowl and cream together until smooth. (I used a hand mixer for this.)
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a whisk and a spoon 
looks gorgeous!how do you decorate it so nicely? do you use a special pipe?
Comment by deliciousmother— October 28, 2012 #
Thanks, I just put the frosting in a piping bag fitted with a large plain tip.
Comment by steph (whisk/spoon)— October 28, 2012 #
Ohhh I gotta make these!
Comment by wanderingsneaks— October 28, 2012 #
Love the way you did your frosting. It’s so pretty!
Comment by yummychunklet— October 28, 2012 #
These are beautiful and look so delicious!!
Comment by The Healthy Flavor— October 29, 2012 #
these look so delish…frosting looks amazing,the sprinkles really make it festive..lovely post..sarah
Comment by foodfrommetwoyou— October 30, 2012 #
These are beautiful and that frosting looks nearly perfect!!
Comment by Sues— October 30, 2012 #
They look so beautiful!
Comment by Villy— October 30, 2012 #
How pretty! So perfect for a Halloween party.
Comment by Allison Day— November 1, 2012 #
I have been trying to make cupcakes with that perfectly round icing top for so long! Swirls are not a problem, but THAT is so much harder…yours look so pretty and cute!
Comment by My Lovely Bites— November 2, 2012 #
Wooooooow!!! They are too beautiful to eat!
Comment by rohjin— November 17, 2012 #
These look amazing! ❤ I can't wait to try it out. I hope I'll be successful in the kitchen.. ^_^
Comment by reichann— November 26, 2012 #
Would it be okay to leave out the coffee? Not to my taste. Should there be a substitute? Thanks! Tasha
Comment by natashaolohan— January 24, 2013 #
Hi. I think there should definitely be a substitute since it’s a substantial amount of liquid. I haven’t tried this myself, but you could try an equal amount of hot water (maybe with an extra tablespoon of cocoa whisked in just to give it some flavor).
Comment by steph (whisk/spoon)— January 29, 2013 #