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Devil’s Food Cupcakes

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 20 1x
  • Category: Cupcakes


A dark, rich cupcake made moist and tender thanks to a generous dose of buttermilk. These cupcakes are topped with heaps of Chocolate Fudge Buttercream and festive sprinkles perfect for any occasion. One bite and you’ll be hooked!



For Cupcakes

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1/2 cup brewed espresso, cooled
  • 2 large eggs, room temperature
  • 1 tsp pur vanilla extract

For Chocolate Fudge Buttercream

  • 1 1/2 cups unsalted butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 1/3 cups unsweetened cocoa powder
  • 45 TBSP heavy whipping cream
  • Chocolate sprinkles for decorating, optional.


For Cupcakes

  1. Preheat oven to 350 degrees.
  2. Line two cupcake pans with 20 paper liners. Set aside.
  3. In a large bowl, mix together flour, sugar, cocoa powder, baking soda and salt. Set aside.
  4. In a medium bowl whisk together buttermilk, oil, coffee, eggs and vanilla.
  5. Slowly whisk the buttermilk mixture into the flour mixture until just incorporated.
  6. Divide the batter evenly amongst the prepared cupcake pans, filling each well three quarters full.
  7. Bake for 15-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
  8. Allow cupcakes to cool in the pan on a wire cooling rack for 20 minutes. Then invert the pan to release the cupcakes and cool completely before frosting.

For Chocolate Fudge Buttercream

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter on medium-high speed until light, creamy and pale in color, about 8 minutes.
  2. Add the confectioner’s sugar, one spoonful at a time, mixing until fully incorporated before adding the next.
  3. Add the unsweetened cocoa powder slowly and mix until fully incorporated on medium speed. Increase speed to high and mix for 1 minute.
  4. Add the heavy cream and and mix on high speed for 3-4 minutes or until the buttercream is very light and fluffy.
  5. Decorate tops of cupcakes with a swirl of frosting and sprinkles if desired.


Recipe by Gemma Stafford as seen in her cookbook, Bigger Bolder Baking.

Store cupcakes tightly covered at room temperature for up to 3 days.
Buttercream may be made in advance but return the frosting to room temperature before frosting cupcakes.
Store in an airtight container in the refrigerator for up to 4 weeks.