Indulge yourself with this recipe for  Devil’s Food Cupcakes with Dark Chocolate Frosting.  It’s a heavenly moist and fudgy chocolate cake topped beautifully with dark chocolate, cream cheese frosting.
Valentine’s day dessert – look no further! These cupcakes are so pretty that they make a beautiful, classy statement to finish off any romantic meal!
These are some of the most decadent cupcakes (or cakes) I’ve ever made! They are light, moist, and oh so irresistible! I know I do a lot of chocolate cake recipes, but this is definitely one of my new favorite chocolate cupcake recipes!
To make the rose shaped frosting is super easy too! I used a large Wilton 2D Tip (pictured below). which you can get here, on Amazon.com. I just swirled them from the middle out.  Nothing really fancy.  If you want to practice, you can just scrape it off and do it again until you get it the way you want.
I think the best part of these cupcakes is the deep chocolate taste with just the right amount of sweetness. Â I make mot of my frosting recipes with cream cheese instead of buttercream, because it’s so much easier to create without overdoing the amount of sugar.
These decadent cupcakes are perfectly chocolaty with a soft and moist crumb and that dark chocolate, cream cheese frosting – well try not to eat it by the spoonful before you top the cupcakes!
Update:
I got some feedback that the recipe was too sweet using semisweet chocolate. Â I re-tested the recipe using bitter-sweet chocolate and it came out perfect!
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- 1/2 cup unsweetened cocoa powder
- 1/2 cup light brown sugar packed
- 1 teaspoon instant coffee
- 1 cup hot water
- 1 stick softened butter plus some for greasing
- 3/4 cup superfine/caster sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup butter softened
- 8 oz cream cheese softned
- 6 oz bitter-sweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon dark cocoa powder sifted
- 3 cups powdered sugar sifted
Preheat the oven to 350 degrees F/180 C.
In a mixing bowl whisk together the coco powder, instant coffee, brown sugar and hot water. Set aside.
In a separate bowl, mix the flour, baking powder, and baking soda together and set aside.
Cream the butter and sugar together, beating well until pale and fluffy.
Add the vanilla extract.
Add eggs, one at a time with a cup of the flour mixture in between eggs.
Mix in the rest of the dried ingredients for the cake and fold in the cocoa mixture.
Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.
Cool completely before frosting
Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.
In a large bowl, beat the chocolate mixture with the softened cream cheese
Add the cocoa, vanilla extract and 1 cup of the powdered sugar adding another cup of the sugar until smooth and desired consistency.
Pipe onto cooled cupcakes
These are the most indulgent cupcakes I’ve seen in a long time! Wow!
Thank you, Lisa!
These are beautiful! I LOVE chocolate and all of that frosting! Yes please!
Thanks so much Emily!
These cupcakes looks so pretty and those rosettes look perfect. We love both devil’s food cake and dark chocolate, so this would be such a treat to make.
These cupcakes look out-of-this-world good! I can see myself stuffing a few of these into my face with a big cup of coffee. Yum!
Looks absolutely delicious. Beautiful shot too.
Thank you, Julie! 🙂
Chocolate on chocolate! This recipe will def come in handy for Valentine’s Day!
Oooh, that looks so rich and decadent – I want two of them right now!
These could not look more divine! LOVE the double chocolate!
I love that fudgey looking chocolate frosting!
Dark chocolate is my favorite by far when it comes to dessert. It’s healthier for you too! These are the perfect dessert!
These look absolutely heavenly – I bet they disappear instantly!
Hi Melanie, thank you and they were gone in a day! ?
These look magnificent. I haven’t done cupcakes in for ever. I shall soon!
Can I substitute regular sugar for superfine sugar?
Yes, that would work fine.
Hi I want to make an 1\2 sheet cake with this recipe instead of cupcakes is that possible?
Only made the frosting but it was enough for an 8″ layer cake plus about 1 cup left over.
Very good frosting. I added about 1/3 tsp of salt, however. I find the taste of icing sugar too cloying without it.
Thanks for the feedback. Glad to hear you liked the frosting! 😀