Devil's Food Cupcakes with Chocolate Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 25g unsweetened cocoa powder (I used valrhona cocoa powder) - (1/4cup)
  • 30g semi sweet chocolate (I used valrhona chocolate 60%), chopped to pieces (1 oz)
  • ¼ cup boiling water
  • ¼ cup buttermilk (I used natural yogurt)
  • 75g plain flour (1/2 cup)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 60g brown sugar (1/3 cup)
  • 45g canola oil (1/4 cup)
  • 50g caster sugar (1/4 cup)
  • 1 large egg
  • ½ tsp vanilla extract
  • Frosting
  • 90g semi sweet chocolate (I used) valrhona chocolate 60%, chopped to pieces (3oz)
  • 1 tbsp whipping cream (optional)
  • 15g butter (1 tbsp)
  • ¼ cup natural yogurt
  • ½ tsp vanilla extract
  • 13g icing sugar (1/8 cup)
  1. Preheat oven to 170 deg c and line muffin cup with paper liners.
  2. Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the buttermilk.
  3. In a separate bowl, mix flour, baking soda, salt together. Set aside.
  4. Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
  5. Scoop batter evenly among paper liners. Bake for about 18 minutes (I baked mine for 25 minutes) or until tester inserted comes out clean.
  6. Let cupcakes cool in the pan and cool completely before frosting it.
  7. Frosting - Stir chocolate and butter in a medium bowl over simmering water until melted and smooth. Remove from water and whisk in yogurt and vanilla, then icing sugar.
  8. Let stand until thick to spread or put in the fridge (for about 1-2 mins) to fasten the process. Fill a piping bag with Wilton nozzle star tip 1M and the chocolate cream. Pipe a circular swirl design on the cuppies.
Recipe by Anncoo Journal at