This chocolate cupcake recipe makes the most tender, super chocolatey cupcakes you'll ever taste. These devil's food cupcakes look like they came from a box, but are 100% made from scratch. Topped with silky chocolate ganache frosting, they're the best chocolate cupcakes for birthdays, parties, or anytime you need a serious chocolate fix.
This devil's food cupcake recipe is based on a vintage recipe by Mrs. Greer (found in my late 99-year-old Granny's cookbook collection). I made a few modern tweaks to get it just right. The best part? If you don't have a mixer, just grab a bowl and a whisk!
If you love these chocolate cupcakes, you'll also enjoy my Best Double Layer Devil's Food Cake with 7-Minute Frosting made with the same batter, or this Copycat Whole Foods Carrot Cake recipe.
Jump to:
- What Are Devil's Food Cupcakes?
- Why This is the Best Chocolate Cupcake Recipe
- Devil's Food Cupcakes vs Regular Chocolate Cupcakes
- Devil's Food Cupcake Ingredients
- How to Make Chocolate Cupcakes From Scratch
- Chocolate Cupcake Recipe Step-by-Step Photos at a Glance
- Best Frosting for Devil's Food Cupcakes
- Top Tips for Perfect Chocolate Cupcakes
- How Many Cupcakes Does This Recipe Make?
- Substitutions
- Storage & Freezing
- FAQ
- Related Recipes
- 📖 Recipe
- Food Safety
What Are Devil's Food Cupcakes?
Devil's food cupcakes are rich, intensely chocolatey cupcakes made with Dutch-process cocoa powder and a touch of espresso. They're darker and more moist than regular chocolate cupcakes because of the extra baking soda and hot water that blooms the cocoa.
The name "devil's food" comes from being the opposite of angel food cake. Where angel food is light and white, devil's food is dark, rich, and decadent.
Why This is the Best Chocolate Cupcake Recipe
- SO moist they rival boxed mix cupcakes, but taste way better because they're 100% from scratch without unhealthy unpronouncable ingredients
- One bowl, one whisk, no mixer needed (but a mixer does make it easier)
- The quickest chocolate cupcake recipe I've ever made
- Espresso and Dutch-process cocoa deliver intense dark chocolate flavor
- Butter + oil combination creates the most tender moist crumb
- Delicious without frosting, but the chocolate ganache makes them irresistible
- An easy chocolate cupcake recipe for kids who love to bake
Devil's Food Cupcakes vs Regular Chocolate Cupcakes
What makes devil's food chocolate cupcakes different from regular chocolate cupcakes?
Cocoa Type: Devil's food cupcakes use Dutch-process cocoa powder exclusively, while regular chocolate cupcakes often use natural cocoa or melted chocolate. Dutch-process cocoa creates that signature dark color and smooth chocolate flavor.
Extra Baking Soda: Devil's food recipes contain more baking soda, which reacts with the cocoa to create a darker color, more tender texture, and richer flavor.
Hot Liquid: The boiling water blooms the cocoa powder, intensifying the chocolate flavor and creating an incredibly moist crumb that regular chocolate cupcakes can't match. You can even use hot coffee instead of water if you want.
Devil's Food Cupcake Ingredients
This chocolate cupcake recipe uses simple pantry staples, making it easy to bake anytime.
FOR THE CUPCAKES:
- Unsalted butter - for flavor and structure
- Vegetable oil - for moisture (grapeseed, canola, or vegetable)
- Sugar - granulated white sugar
- Vanilla extract - pure vanilla, not imitation
- Eggs - at room temperature
- Boiling water - blooms the cocoa for intense chocolate flavor
- Buttermilk (substitute a faux buttermilk; see recipe notes)
- All-purpose flour
- Dutch-process cocoa powder - the key to dark color and rich flavor
- Baking powder + baking soda - for lift and that signature devil's food texture
- Espresso powder - enhances chocolate flavor (won't taste like coffee)
- Kosher salt - balances sweetness
FOR THE CHOCOLATE GANACHE FROSTING:
- Heavy whipping cream
- Sugar
- Bittersweet chocolate (70%)
- Butter
- Pinch of salt
See recipe card for quantities.
How to Make Chocolate Cupcakes From Scratch
This devil's food cupcake recipe from scratch is surprisingly simple. Here's an overview:
Step 1. Preheat the oven to 350°F/176°C. Line a cupcake tin with paper or foil liners or butter and flour a cupcake baking pan.
Step 2. Prepare the dry ingredients. Whisk together flour, cocoa powder, espresso, baking powder, baking soda, and salt in a large bowl. Set aside.
Step 3. Prepare the baking soda + water solution. Boil the water, add the baking soda, and stir until dissolved. Set aside.
Step 4. Prepare the wet ingredients. Beat the butter, oil, sugar, and vanilla until light and fluffy, about 2-3 minutes. Add the eggs and whisk just until incorporated. Add the buttermilk and baking soda water mixture and mix just until combined.
Step 5. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and gently fold until no flour streaks remain. Some lumps are fine!
Step 6. Portion the cupcake batter. Use a scoop to divide batter evenly between lined cupcake tins, filling each about ⅔ full.
Step 7. Bake the cupcakes. Bake for 18-22 minutes, or until a toothpick comes out clean and the tops spring back when touched. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8. Make the chocolate ganache frosting. Heat cream and sugar until almost boiling. Pour over chopped chocolate, add butter, and whisk until smooth and shiny. Let cool slightly before frosting cupcakes.
Find detailed instructions in the recipe card below.
Chocolate Cupcake Recipe Step-by-Step Photos at a Glance
For the Cupcakes
Best Frosting for Devil's Food Cupcakes
What frosting goes best with devil's food cupcakes? Here are the top options:
- 7-Minute Frosting: The traditional pairing from my devil's food cake recipe. Fluffy, marshmallow-like, not too sweet, and stunning against the dark cupcakes.
- Cream Cheese Frosting: The tang of cream cheese beautifully balances the rich chocolate. Perfect for devil's food cupcakes with cream cheese frosting.
- Chocolate Ganache (this recipe): Rich, glossy, and not overly sweet. The perfect match for intense chocolate cupcakes.
- Buttercream Frosting: Classic American buttercream (chocolate or vanilla) is a popular choice. Devil's food cupcakes with buttercream frosting are perfect for kids' birthday parties.
- No Frosting: These cupcakes are so moist they're delicious plain! They develop a glossy top as they cool, so honestly, they don't need any frosting:)
Top Tips for Perfect Chocolate Cupcakes
- Use room temperature ingredients. Room temperature eggs, butter, and buttermilk create a better emulsion, resulting in fluffier, more tender cupcakes.
- Don't overmix the batter. Mix gently just until no flour streaks remain. Overmixing activates gluten and makes cupcakes dense.
- Use a kitchen scale. Weighing ingredients produces more consistent results than measuring cups.
- Fill liners ⅔ full. This gives cupcakes room to rise without overflowing.
- Don't overbake. Start checking at 18 minutes. Cupcakes are done when a toothpick comes out clean and tops spring back when touched.
- Cool completely before frosting. Warm cupcakes will melt the ganache.
How Many Cupcakes Does This Recipe Make?
This devil's food cake cupcakes recipe makes approximately 24 standard-size cupcakes. For devil's food cake mini cupcakes, you'll get about 48 minis. Reduce baking time to 12-14 minutes for mini cupcakes.
Substitutions
- Buttermilk: Make a buttermilk substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup regular milk. Let sit 5 minutes until slightly curdled.
- Dutch-process cocoa: Natural cocoa works but produces lighter-colored cupcakes with a tangier flavor.
- Espresso powder: Use instant coffee or omit entirely. It enhances chocolate flavor but won't make cupcakes taste like coffee, just more chocolatey!
- Chocolate ganache: Substitute with homemade cream cheese frosting, buttercream, 7-minute frosting, your favorite store-bought frosting or without any frosting at all!
- Vegetable oil: Canola, grapeseed, or any neutral-flavored oil works.
Storage & Freezing
Room temperature: Unfrosted cupcakes keep in an airtight container for up to 2 days. Frosted cupcakes with ganache keep at room temperature for up to 24 hours.
Refrigerated: Frosted cupcakes can be refrigerated for up to 5 days. Bring to room temperature before serving for the best flavor.
Freezing: Yes, you can freeze devil's food cupcakes! Freeze unfrosted cupcakes or cake in a single layer, then transfer to a freezer bag or wrap individually in sustainable cling film, then place in a bag.
Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Frost before serving for the most professional look. But you can also freeze frosted cupcakes (ganache freezes well) if you don't care how they look.
FAQ
Whisk together dry ingredients (flour, cocoa, espresso, baking powder, baking soda, salt). Beat butter, oil, sugar, and vanilla until fluffy, add eggs and buttermilk. Fold in dry ingredients gently. Portion into lined cupcake tins and bake at 350°F for 18-22 minutes until a toothpick comes out clean.
Chocolate ganache, cream cheese frosting, and buttercream are all excellent choices. Chocolate ganache (this recipe) is rich and glossy without being overly sweet. Cream cheese frosting adds tang that balances the chocolate. Buttercream is classic for birthday parties.
A standard boxed cake mix makes 24 standard cupcakes, same as this from-scratch recipe. However, this homemade devil's food cupcake recipe tastes infinitely better with real butter, quality cocoa, and no preservatives.
Absolutely! This is one of the best things about this recipe. You can make it entirely by hand with just a bowl and a whisk. Make sure your butter is at room temperature so it creams easily with the sugar.
No! The espresso powder intensifies the chocolate flavor but doesn't make the cupcakes taste like coffee. It's a baker's trick for deeper chocolate flavor. If you're sensitive to caffeine or don't have espresso powder, you can omit it.
Yes! These cupcakes freeze beautifully. Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and frost before serving. You can also freeze them already frosted with ganache.
Devil's food cupcakes use Dutch-process cocoa powder and extra baking soda, which creates a darker color, more tender texture, and richer chocolate flavor than regular chocolate cupcakes. The addition of hot water blooms the cocoa for an incredibly moist crumb.
Related Recipes
Looking for more chocolate recipes or moist cake ideas? Try this Arkansas Possum Pie or any of these easy dessert recipes:
Let's Get Started!
Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!
Print📖 Recipe
Best Chocolate Cupcakes (Devil's Food Cake Cupcake Recipe)
- Total Time: 40 minutes
- Yield: 20 to 24 regular cupcakes
- Diet: Vegetarian
Description
Hands down, the best chocolate cupcake recipe in my arsenal. These devil's food cupcakes are fluffy, intensely moist, and topped with silky chocolate ganache. Sophisticated enough for adults, 100% kiddo-approved. My go-to for birthdays and celebrations ♡.
Ingredients
CUPCAKE INGREDIENTS
- 5 ½ tablespoons butter, room temperature (75g)
- 5 ½ tablespoons vegetable oil (grapeseed, canola, or vegetable) (75g)
- 2 cups sugar (400g)
- 1 ½ teaspoon vanilla extract (20g)
- 2 large eggs, at room temperature (100g)
- ½ cup boiling water (118g)
- 1 cup buttermilk, room temperature (250g)
- 2 cups all-purpose flour (240g)
- ½ cup cocoa powder (50g)
- 1 teaspoon baking powder (4g)
- 1 teaspoon baking soda (4g)
- 1 ½ teaspoons espresso powder (3-4g)
- 1 teaspoon kosher salt (6g)
GANACHE ICING INGREDIENTS
- ½ cup heavy whipping cream (118g)
- 4 tablespoons sugar (50g)
- 6 ounces 70% bittersweet chocolate (170g)
- 1 tablespoon room temperature unsalted butter, chopped into small pieces (14g)
- pinch of salt
*I use 00 flour when I'm in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons, and the recipe works perfectly every time.
Get Recipe Ingredients
Instructions
- Preheat the oven to 350°F/176°C. Heat the oven and line the cupcake tin with paper or foil liners.
- Prepare the dry ingredients. To a large mixing bowl, add the flour, cocoa powder, espresso, baking powder, and salt and whisk well to combine and set aside.
- Prepare the baking soda + water solution. Boil the water (or microwave it until very hot), add the baking soda, and stir until dissolved, set aside.
- Prepare the wet ingredients. In the bowl of an electric mixer (or by hand using a whisk), beat the butter, oil, sugar, and vanilla until light and fluffy approximately 2-3 min - scraping down the sides of the bowl once or twice while mixing to ensure all ingredients are well incorporated. Add the eggs and whisk just until incorporated. Add the buttermilk and baking soda water mixture and mix just until combined.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and use a rubber spatula or whisk to gently combine the ingredients until no flour streaks remain. *after combining everything you should still have some visible lumps and that's exactly what you want.
- Portion the cupcake batter. Use a portioning scoop or pour the cake batter evenly between the lined cupcake tins.
- Bake the cupcakes. Bake the cupcakes for 20-25 minutes, or until a cake tester (or toothpick) comes out clean and the tops are set.
- Cooling the cupcakes. Remove the cakes from the oven and place them onto a cooling rack for 15 minutes to slightly cool and then gently remove the cupcakes from the pan to finish cooling directly on the cooling rack. When cakes are completely cooled, they may be frosted.
- Prepare the chocolate ganache frosting. Heat the cream and sugar until almost boiling, stirring to dissolve the sugar. Pour the cream mixture over the chocolate and add the butter and whisk the mixture until it's smooth and shiny. Frost the cooled cakes and add sprinkles for a little extra fun. Enjoy!
Notes
- If you don't have buttermilk, make your own by simply squeezing 1 tablespoon of freshly squeezed lemon juice (or white vinegar) into a liquid measuring cup then add the milk until you reach one cup of liquid. Stir the mixture and set aside for 10-15 minutes at room temperature. The mixture may curdle a bit and that's normal.
- If you don't have espresso, substitute instant coffee or omit it altogether, or use hot coffee to replace the hot water that gets mixed with the baking soda.
- If you want the ganache to be pourable (thinner in consistency) just add more hot cream to the chocolate mixture until it's as thin as you want.
- If you have a mix of different chocolate and want to use it for the ganache, go ahead, just make sure you use the total amount of chocolate called for in the recipe. I typically use 150g of bittersweet chocolate and 20g of white chocolate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 21g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 32mg
Food Safety
- Wash hands and all surfaces before beginning
- Store frosted cupcakes at room temperature for up to 24 hours, or refrigerate for up to 5 days
- Eggs should be fresh and properly stored at 40°F or below before use
- Cool cupcakes completely before frosting to prevent bacterial growth in warm, moist environments
Made the Recipe? Tell Us What You Think!