Recipe for the Week – Devil’s Food Cupcakes

6:57:00 pm

You know there are some things that you keep coming across and you always feel like you’ve got to try it out someday. Like a particular dress, hairstyle, craft, recipe, place to visit etc. I have many recipes in my ‘Got to try one day’ list. You can see Brown Eyed Baker’s ‘bucket list of kitchen conquests’ here, which includes many in my list too J

One dessert that always makes me drool is Devil’s Food Cake. Ever since I saw Nigella Lawson effortlessly bake her way to what must be heaven on taste buds, I was hooked. My eyes went rolling round and round in circles and I wanted to taste it then and there. (Just a small example to describe the effect Nigella can have on you from continents away).

Anyways, I love anything to do with chocolate and was wondering what chocolate recipe to post as a Valentine’s day special. All the more, since Foodelicious is hosting an event ‘Cooking for my Valentine’, which..wait for it….is also accompanied by a giveaway by Cuponation!! The winner of the event gets a Flipkart voucher worth Rs. 1000. Isn’t that awesome!!

So then I thought why not Devil’s Food. However, though Nigella Lawson’s recipe is my inspiration, I went with Martha Stewart’s recipe and shamelessly adapted it to make it slightly easier and less sweet. The basic elements of a Devil’s Food Cake – cocoa instead of chocolate and hot water to mix – were present, so I didn’t deviate much J. The result was more than satisfactory. A moist, chocolaty cake, ideal for chocolate fanatics like me. If you ever try this, don’t you dare skip the ganache – makes all the difference!!

Note1: With the quantities mentioned below, I got 12 small cupcakes and an 8” cake. You can go with more cupcakes or make a double layered 8” cake (Yum!!!).

What you’ll need:

3/8 cup of unsweetened cocoa
90 ml of hot water
1.5 cups of flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
3/4 cups unsalted butter, at room temperature
1 cup sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup sour cream, room temperature (see alternative below)

If you don't have sour cream, use the following recipe to substitute for 1/2 cup sour cream:

1/2 tbsp vinegar or lemon juice
90 ml of milk, at room temperature
40 ml of melted butter, at room temperature

Add the vinegar to the milk and let sit for about 5 minutes, till it starts to curdle.
Add the melted butter and mix well.

What you’re going to do:

1. Preheat oven to 180 degrees Celsius. Line standard muffin tins with paper liners.

2. Whisk together cocoa and hot water until smooth. In another bowl, sift together flour, baking soda, baking powder, and salt.

3. Beat butter and sugar with an electric mixer on medium-low speed, till creamy.

4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

5. Add vanilla, then cocoa mixture, and beat until combined.

6. Reduce speed to low and add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

7. Divide batter evenly among lined cups, filling each three quarters full.

8. Bake for about 20 minutes, rotating tins halfway through. Test by inserting a toothpick in the centers and see if it comes out clean.

9. Cool in tin for 15 minutes, then turn out cupcakes onto racks and let cool completely.

10. To finish, use a small offset spatula to spread cupcakes with frosting.


125 g dark chocolate, chopped
1/3 cup cream

Heat the cream and turn off the heat as soon as it starts to boil. Pour over chocolate pieces and stir till completely melted and glossy. Cool and spread on cupcakes/cake with a spatula. If you spread while still a little warm, they’ll drip down the sides. If you want it to stay put, refrigerate for some time. Either way is yum!!

Note2: For a cake, the baking time will increase considerably. It took me about 40 minutes for the cake and 20 for the cupcakes.

Garnish to your heart’s (pun intended) desire!!

These cupcakes keep well overnight at room temperature. If refrigerating, take them out in advance and allow to come to room temp. I’ve tried this and trust me, they taste just as luscious J. I am so glad I made these – I’ve now found my go to recipe for chocolate cake!!

Do try this out and let me know how it turned out for you. Is there any dish that you’d really like to try out someday??

This recipe is a participant in the following events:

'Celebrate Love' event hosted by The Mad Scientist’s Kitchen from the 'Series of Celebrate' organized by Jagruti’s Cooking Odyssey

'Cooking for My Valentine' event at Foodelicious
This also includes a giveaway by Foodelicious and CupoNation, with Flipkart Vouchers to be won! 

'Sweet Luv' event at Cook’s Joy

'Valentine’s Treat' event at Cuisine Delights and Spotlight at Recipe Junction.

I Must Make That’ event at A Cook @ Heart

This is also a recipe contest, where you can win Flipkart Vouchers from CupoNation!

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  1. hahaha! Those cartoons made me laugh out loud. You are soo right about Nigella..

    Thanks for the laugh Fabi.

    1. Thanks, Neelu!!! Nigella really has some kind of hypnotic quality, you just want to keep watching and not even blink :-)

  2. cute cupcakes... and hillarious cartoons... :D

  3. Delicious cup cakes and cartoons are funny.

    1. Thanks, Swathi!! I loved those cartoons too :-))

  4. hehe love the cartoon :) and cute cupcakes... Happy Valentines Day :)

  5. Love these yummy cakes. I love the goey mess the chocolate makes. so this is definitely one for me. Thanks for linking.

    1. Thank you, Archana!! Yup, the texture makes a big difference!

  6. Replies
    1. Thank you!!! They were really chocolaty - bliss!!!

  7. Hi. The cake looks drool worthy. Thanks for linking, pls mention Cuponation and Foodelicious before the recipe, pls check the rules in my blog. Pls make the changes and inform me at the earliest as I'm finishing the round up.

    1. Thank you, Pari and sorry about the rules - fixed it now!!