Red Devil's Food Cupcakes With Mocha Cocoa Frosting

"Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Engrossed photo by Engrossed
Ready In:
30mins
Ingredients:
15
Serves:
18
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ingredients

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directions

  • For cake, preheat oven to 350 degrees F.
  • Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
  • Place cocoa in a small bowl.
  • Add water, slowly stirring, until well blended and smooth.
  • Set aside until lukewarm.
  • In a small bowl, mix flour, baking soda and salt.
  • In medium bowl, cream butter and sugar with an electric mixer until fluffy.
  • Beat in eggs, one at a time.
  • Add the cooled chocolate mixture all at once, add vanilla and stir well.
  • Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
  • Do not overmix.
  • Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
  • Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
  • When cooled, frost with mocha frosting (recipe below).
  • Makes about 18 2 1/2 inch cupcakes.
  • For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
  • Using an electric mixer, cream the butter until smooth.
  • Add the vanilla and salt.
  • Add the sugar all at once and mix until almost blended.
  • Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
  • Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
  • Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.

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Reviews

  1. A had a few people begging me to make this recipe, I don't consider myself a baker so I was a bit hesitate. The recipe worked out really well and everyone enjoyed them. I used regular cocoa and I left out the strong coffee from the frosting because DD (Little Miss) was going to eat them as well. Otherwise I kept to the recipe. Thank you so much for posting your recipe Lainey6605
     
  2. I hate that my first review is a bad one. I made these cupcakes today and followed the recipe EXACTLY, which is something I rarely do. This review is just for the cake ,not the frosting as I used a different frosting. The cake was not good. It turned out "glooey" and clinging to the roof of your mouth. Sorry I would not recommend this one.
     
  3. Very good cupcakes. I halved the recipe and got 6 jumbo sized cupcakes from our jumbo muffin pan. I used regular cocoa but otherwise made to specs. This is a great recipe in that everything is probably already in your pantry. :)
     
  4. very good! loved the frosting!!! i used 1/4 cup water and 1 tbs of baking powder instead of the eggs. (since im vegan)
     
  5. I used a dutch process cocoa for these and they turned out really good. I filled the depressions 3/4th full and got 1 1/2 dozen cupcakes. They were enjoyed by all. I love the frosting.
     
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Tweaks

  1. very good! loved the frosting!!! i used 1/4 cup water and 1 tbs of baking powder instead of the eggs. (since im vegan)
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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