Description
Indulge in these rich and decadent Spicy Devil’s Food Cupcakes, featuring moist chocolate cupcakes filled with a spicy cayenne chocolate ganache and topped with luscious chocolate fudge icing. A perfect treat that balances sweet and heat for a unique dessert experience.
Ingredients
Scale
Devil’s Food Cupcakes
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup black coffee, cooled
Spicy Cayenne Chocolate Ganache
- 1 pound dark chocolate, finely chopped
- 2 cups heavy whipping cream
- 2 tablespoons unsalted butter, softened
- 2 teaspoons cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon vanilla extract
Chocolate Fudge Icing
- 1 cup dark chocolate or unsweetened cocoa powder
- 3 cups powdered sugar
- ¾ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- ⅓ cup heavy whipping cream
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Line standard cupcake pans with about 30 cupcake liners and set aside.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt until well combined. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the softened butter, dark brown sugar, granulated sugar, and vanilla extract on medium-high speed for 2-3 minutes until the mixture is light in color and fluffy.
- Add Eggs: Reduce mixer speed to medium and add the eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Wet Ingredients: In a measuring cup, combine the buttermilk and cooled black coffee.
- Alternate Mixing Dry and Wet: Alternate adding the flour mixture and the buttermilk-coffee blend to the butter mixture in about ⅓ to ½ cup increments, starting and ending with the flour mixture. Mix on low speed just until incorporated between each addition. Scrape down the bowl and paddle as necessary.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove cupcakes from oven and let them cool in the pans for about 5 minutes before transferring them to cooling racks to cool completely.
- Prepare Spicy Cayenne Chocolate Ganache: Place the finely chopped dark chocolate in a medium bowl. Heat the heavy whipping cream in a microwave-safe cup in 30-second intervals for 1½ to 2 minutes until hot but not boiling. Pour the heated cream over the chopped chocolate and let sit undisturbed for 5 minutes.
- Whisk Ganache: Whisk the chocolate and cream mixture from the center in small circular motions until smooth and fully combined. Add softened unsalted butter, cinnamon, cayenne pepper, and vanilla extract, then whisk again until fully blended.
- Cool Ganache: Let the ganache cool for at least one hour at room temperature before filling the cupcakes.
- Fill Cupcakes: Cut a ¾ to 1 inch hole in the center of each cooled cupcake, going about halfway down. Use a zipper or pastry bag to fill each cupcake with the ganache until it just peeks over the top.
- Make Chocolate Fudge Icing: Sift together cocoa powder and powdered sugar in the clean bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed to combine.
- Add Butter and Vanilla: Add softened butter and vanilla extract to the powder mixture and whip until incorporated.
- Whip Icing: Increase mixer speed to high and whip for 4-5 minutes until the icing has increased in volume and lightened in color.
- Add Cream and Salt: On low speed, add heavy whipping cream and a pinch of salt, mixing until incorporated, then whip on high for 2-3 more minutes until the icing is fluffy.
- Decorate Cupcakes: Spoon the chocolate fudge icing into a pastry bag fitted with your favorite tip and swirl the icing on top of each filled cupcake as desired.
Notes
- To garnish the cupcakes with horns and tails, use white fondant dyed red to create tiny shapes and decorate as desired.
- Sprinkle a little red sugar on top of the cupcakes for an extra touch of color and texture.
- For best flavor, allow the cupcakes to cool completely before filling and icing.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
