Notes

• This recipe only yields one dozen (12) cupcakes. Double ingredients if necessary. The recipe as-is would be perfect for 24 mini-cupcakes. 
• The first time I made these, I actually used just 1/2 stick of butter (vs. a full stick) and it was still delicious. I upped the recipe to a full stick because it makes it easier to mix, but I suggest trying both to see which you prefer.
• For garnish, I added fun, colorful "Jersey Shore" sprinkles from Sweetapolita. 

DEVIL'S FOOD CUPCAKES

INGREDIENTS

Cake

• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1/3 cup light brown sugar (firmly packed)
• 4 tablespoons (1/2 stick) unsalted butter (softened)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk

Frosting

• 3 1/2 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter (softened)
• 1 teaspoon vanilla extract
• 4 tablespoons ginger beer (more for taste)
• 1 cup heavy cream

DIRECTIONS

Cupcakes

• Preheat oven to 350F. Ready cupcake pan with liners.
• In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer (with paddle attachment), cream the butter, sugar, and brown sugar together until light in color and fluffy, about 3-4 minutes.
• Add egg and vanilla extract and mix until combined. Scrape bowl with rubber spatula.
• Add half the flour mixture and mix on low until blended.
• Add buttermilk and mix on low until just combined. Scrape bowl with rubber spatula.
• Add remaining flour mixture and mix until blended. Scrape bowl and remix as needed to fully incorporate all ingredients.
• Fill the cupcake liners 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
• Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.

Frosting

• In a medium-sized bowl, sift or whisk together powdered sugar and cocoa powder. 
• In stand mixer (with paddle attachment), combine powdered sugar and cocoa powder mixture with butter and beat on low speed until crumbly.
• Add vanilla extract and mix until combined.
• Add heavy cream and beat until frosting is smooth. Scrape down sides as needed. Add additional cream until frosting is smooth.
• Pipe onto cupcakes and garnish as you like.