Here is the chocolate devil’s food cupcake recipe that I used in a lot of my photos. These cupcakes are not only delicious, but they bake up perfectly every time, which is a pastry chef’s dream come true. This is Michael Recchiuti’s recipe from his book, Chocolate Obsession. This book is a definite buy for the chocolate lover because not only are the recipes great, but the photos in the book are mouth-watering themselves! Well, I hope you all take a chance making this recipe, because it surely won’t disappoint you.
Devil’s Food Cupcakes
Cupcake Ingredients:
2 cups all purpose flour
2/3 cup unsweetened natural cocoa powder
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups granulated sugar
2 extra large egg
1 cup whole milk
½ cup flavorless vegetable oil
1 teaspoon pure vanilla extract
2 Tablespoon espresso powder dissolved in 1 cup boiling water
Preheat the oven to 325 degrees. Line cupcake pans with 24 cupcake liners.
Sift flour, cocoa powder, salt, baking powder, baking soda, and sugar together into a medium bowl.
Combine the egg, milk, oil, vanilla, and dissolved espresso powder in a medium bowl and whisk by hand until well mixed. Pour wet ingredients into the dry ingredients and whisk to combine.
Divide the batter evenly among the muffin cups, filling them about half full.
Bake for about 15-20 minutes, until the cupcakes are puffed and feel springy. Let cool completely in the pan on a wire rack.
Tags: Chocolate Obsession, devil's food cupcakes, Michael Recchiuti, Recipes
Question…the veg oil…is it 1/2 CUP?
Sorry…I guess I forgot to put it! Yes, it’s 1/2 cup veg. oil.
[...] she wanted to keep it simple so we went with vanilla cupcakes with chocolate mousse buttercream and chocolate cupcakes with Chockylit’s cream cheese frosting (aka Vanilla Bean Frosting). Both of these are [...]
I tried these last week and received rave reviews! They truly are fantastic! Have you ever tried to use this recipe in a cake? I’m struggling to find a really good chocolate cake recipe and this is the best I’ve tried so I was wondering how it would bake into a cake.
Best chocolate cup cakes I’ve ever baked. Thanks heaps for the recipe!!
hi, i want to ask if the espresso is also an instant coffee?
Hi, I tried this chocolate cake recipe some days ago but somehow couldn’t achieve the same result as you, my cake really wasn’t looking that good (but tasted fine). What kind of chocolate do you use? Maybe it’s coming from the flour I used, so I used amaranth flour instead of normal wheat flour.
Looked beautiful, very moist and cakey, but not the best chocolate flavour – i really think that for a great chocolate flavour you need to incorporate melted chocolate into the recipe. Great recipe for a kids party though.
Is it 325 fahrenheit? So is it 163 celsius? Ive baked it on just under 175 degrees celsius…I hope that is okay.