Dark chocolate devils cupcake and cake

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I needed a chocolate fix..so if I am gonna treat myself.. Yes, I am worth it!   So, here is a devils chocolate cake with a dark chocolate frosting.  It is totally rich and decadent.  This is a dessert where chocolate is the star so use the best chocolate you can get your hands on.  I used some dark chocolate drops from central market bulk section.  I heard that the dark chocolate bars from Traders Joes are actually from Belgium.  I gotta stock up some whenever a Trader Joes opens up near me.  The chocolate cake recipe and frosting are both from Martha Stewart cupcake book that a friend gave me.  The recipe used butter instead of oil.  I know oil would make it more moist but I prefer butter in my desserts.  As for the frosting, I did not have semi sweet chocolate so I used dark chocolate.  So, the results was more intense chocolate than most people may be used to.  Dark chocolate is better for you.  It’s true.  I think it  was published somewhere.. Anyways, I topped these off with a red raspberry.  Afterall, chocolate and raspberry are a great combination.  It is like a red cherry on top of a great dessert.




Devils cupcake (source: martha stewart)


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • Chocolate Ganache Frosting  ( I used her dark chocolate frosting recipe)


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, use a small offset spatula to spread cupcakes with frosting.

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