I always thought boxed cake mix was the way to go, until I started making cakes from scratch. Homemade Devil's Food Cupcakes are so easy. A rich, chocolate flavor and a light, fluffy frosting. You won't want to get a box mix again.
Homemade Devil's Food Cupcakes were a pleasant surprise to my kids as they came home from school one day. It is so easy to make cake from scratch. The box is a good standby, but the flavor of homemade tops a box mix by far.
Give it a try!
Are there a lot of ingredients in a homemade cake?
No! Sure, there are more ingredients than in a boxed cake mix, where you add only eggs, oil and water. For homemade cakes or cupcakes, the ingredient list is a bit longer, but not too long.
In fact, this recipe has only 9 ingredients. Most of which, you should already have at home!
What gives devil's food cake that reddish color?
It is the reaction of the cocoa powder and baking soda that gives Devil's Food Cupcakes that classic color. It has such a nice red color, wouldn't you say?
If I don't want to use shortening, what can I use instead?
I understand that some don't want to use shortening and would prefer to use real butter in this cake recipe. You can use even amounts of butter instead of shortening if you would prefer. An even swap will work.
That isn't always the case in recipes, so don't assume all shortening/butter swaps can work.
Mix together flour, cocoa, baking soda and salt in a medium mixing bowl.
Using mixer, cream together the shortening, sugar and vanilla. Add eggs one at a time. Then, add water and dry mixture, alternately until all is combined.
Add to lined or lightly greased cupcake pans.
Bake at 350* and let cool.
What kind of frosting should I use?
We have fallen in love with whipped frosting. To make whipped frosting, use 1 pint of whipping cream and 1 cup of powdered sugar.
Try other cake recipes from Baking With Mom
Homemade Devil's Food Cupcakes
- 2 bowls
- 1 stand or hand mixer
- 2 muffin tins Enough to hold 24 cupcakes
- 24 cupcake liners
- 2 ¼ cup all purpose flour I use unbleached
- ½ cup cocoa powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shortening
- 1 ¼ cup white sugar
- 2 teaspoon vanilla
- 2 eggs
- 1 ¼ cup water
For the Frosting
- 16 oz whipping cream
- 1 cup powdered sugar
- ¼ cup chocolate chips optional
- Preheat oven to 350*
- Mix together flour, cocoa, baking soda and salt in a medium bowl. Set aside
- In a mixing bowl with a hand mixer or kitchen aid mixer, cream together shortening, sugar and vanilla. Mix until well combined
- Add eggs one at a time, mixing well
- Pour flour mixture about ½ cup at a time in the shortening ingredients, switching with water. So, about ½ cup flour mixture, half cup water until all is combined while mixer is on low speed
- Pour into cupcake tins that are lightly greased or lined with cupcake liners
- Bake at 350* for 17-20 minutes or until toothpick comes out clean
For the Frosting
- Pour heavy whipping cream into bowl and mix on medium high speed with stand mixer or hand mixer for 2-3 minutes or until mixture starts to thicken and there are peaks on the beaters
- While on low speed, pour in 1 cup of powdered sugar into whipping cream. Mix until mixture is thickened
- After cupcakes has cooled, spread frosting on top of cupcakes and sprinkle with chocolate chips, if desired