Devil’s Food Cupcake with Buttercream Pink Frosting are chocolaty creamy little cups of decadence.
A friend of mine just gave birth to a beautiful little girl. The beautiful bundle was her fourth child and to give her a break I made my Lasagna and took it over for her and her family for dinner. I also made these little devil’s for dessert. I loved topping the decadent, moist cakes with this feminine pink frosting in honor of the new beauty. I mean what girl wouldn’t love pink icing, big sister Gigi loved it, while I was getting a chance to hold the sweet baby, I watched as Gigi efficiently licked all the icing off the cupcake, with surprising speed I must say! You gotta love a 3 year old. She wasn’t interested in the cake only eating the fluffy pink frosting.
Ingredients for Cupcakes:
- ¾ cup unsweetened Dutch-process cocoa powder
- ¾ cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ teaspoons coarse salt
- 1½ cups (3 sticks) unsalted butter
- 2¼ cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
Ingredients for Frosting:
- 12 ounces (3 sticks) unsalted butter, softened
- 2 cups confectioners' sugar, sifted (sifting will prevent lumps)
- ½ teaspoon pure vanilla extract
- Food coloring (optional)
- Colored Sugar sprinkles (optional)
Directions for Cupcakes:
- 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.
- 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.
- 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.
Directions for Frosting:
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, ½ cup at a time, beating after each addition, about 5 minutes.
- (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).
- Add vanilla, and beat until butter-cream is smooth. Add pink food coloring, or red for darker pink.
- I used an Ateco piping tube #829 to pipe frosting. Drop Sugar sprinkles over frosting to decorate.