Devil's Food Cupcake Explosion

Name: Devil's Food Cupcake Explosion
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup dark chocolate chips; 1/4 cup heavy cream; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tablespoons heavy cream; 1 teaspoon vanilla extract

Highlighted under: Family Baking Recipes

I absolutely love these Devil's Food Cupcake Explosions! The rich, velvety chocolate flavor is perfectly complemented by a gooey center that is filled with a surprise of warm chocolate. As I took my first bite, I couldn't help but feel like a kid again, relishing the indulgence of my favorite chocolate treat. It's a delightful experience waiting to happen, whether for a special occasion or just a sweet craving. Trust me, once you try these cupcakes, they'll become your go-to dessert for any sweet tooth's wish!

Created by

Emily

Last updated on 2026-02-07T22:37:27.909Z

Creating these cupcakes was a fun and messy adventure in my kitchen. I wanted something that would stand out and surprise my guests, and this recipe really delivered! The moment I pulled them out of the oven, the rich aroma of chocolate enveloped the room, coaxing everyone to gather around and sneak a taste.

One tip I found incredibly helpful is to use high-quality cocoa powder for that dense chocolate flavor. It’s amazing how the little details can truly elevate a dessert—from the texture to the depth of flavor. These cupcakes are not just about looks; they’re an explosion of taste!

Why You'll Love These Cupcakes
Rich chocolate flavor paired with a warm, molten center
Moist texture that keeps you wanting more
Perfect for impressing guests or treating yourself

Understanding Ingredients for a Rich Flavor

The backbone of these cupcakes is the high-quality cocoa powder you choose. Opt for Dutch-processed cocoa for a deeper chocolate flavor, which balances beautifully with the sweet elements of the cupcake. The unsalted butter, when softened, provides a creamy richness that contributes to the overall moist texture of the cupcakes. If you don't have unsalted butter on hand, you can use salted butter but reduce the added salt in the recipe.

Dark chocolate chips play a crucial role in creating that molten center. Using a higher cocoa percentage, like 70% dark chocolate, will give your filling intense flavor with a hint of bitterness, making it a perfect contrast to the sweet frosting. If you're a white chocolate fan, consider swapping in white chips, but ensure you adjust the sweetness by reducing the powdered sugar in your frosting.

Perfecting the Baking Process

Baking these cupcakes at the correct temperature is essential for achieving the perfect rise and texture. Remember, every oven is different, so it’s wise to check them a couple of minutes before the suggested time. You're looking for slightly domed tops that spring back when touched, indicating they're baked through but still moist inside. If you notice the tops browning too quickly, rotate your pan mid-bake to ensure even cooking.

Once baked, allow the cupcakes to cool completely in the pan for about five minutes before transferring them to a wire rack. This step prevents the bottom from becoming soggy as they continue to steam in the pan. Waiting for them to cool down ensures the frosting will stay pristine and not melt upon application, delivering a perfect finish.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Filling

1/2 cup dark chocolate chips
1/4 cup heavy cream

For the Frosting

1/2 cup unsalted butter, softened
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons heavy cream
1 teaspoon vanilla extract

These ingredients will make your cupcakes rich and decadent!

Instructions

Prepare the Chocolate Filling

In a small saucepan over low heat, combine dark chocolate chips and heavy cream. Stir until smooth and fully melted. Once combined, let it cool slightly to thicken.

Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter, then add eggs and vanilla until combined. Alternate adding the dry ingredients and buttermilk to the mix until fully incorporated.

Fill the Cupcake Liners

Spoon about a tablespoon of batter into each cupcake liner, followed by a small dollop of the chocolate filling, then cover with more batter until each liner is about two-thirds full.

Bake the Cupcakes

Bake for 15 minutes or until a toothpick comes out with a few moist crumbs. Let the cupcakes cool completely before adding frosting.

Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Pour in heavy cream and vanilla extract and beat until light and fluffy.

Frost the Cupcakes

Using a piping bag or spatula, frost the cooled cupcakes generously with the chocolate frosting.

Enjoy your homemade Devil's Food Cupcake Explosions!

Pro Tips

To make these extra special, consider adding a sprinkle of sea salt on top of the frosting to enhance the chocolate flavor.

Storage and Make-Ahead Options

These Devil's Food Cupcake Explosions can be made ahead of time, making them a fantastic treat for busy occasions. After baking, let the cupcakes cool completely, then store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the unfrosted cupcakes for up to three months. Just remember to wrap each cupcake tightly in plastic wrap to keep moisture from getting in.

When you're ready to enjoy them, thaw the cupcakes in the fridge overnight, then frost them with your homemade chocolate frosting. This method not only saves you time on the day of your event but also enhances the flavors as they meld together during storage.

Serving Suggestions and Variations

For a show-stopping presentation, consider drizzling some chocolate ganache over the frosted cupcakes just before serving. The ganache adds an extra layer of chocolatey goodness and can be made by simply heating equal parts of dark chocolate and heavy cream until smooth. This not only enhances your dessert visually but intensifies its rich flavor profile.

If you want to add a festive twist, try incorporating crushed peppermint or chopped nuts into the frosting or as a topping. For a lighter version, consider substituting half of the butter in the frosting with whipped cream cheese. This will give you a tangy contrast that complements the richness of the chocolate.

Questions About Recipes

→ Can I use milk instead of buttermilk?

Yes, you can use milk with a splash of vinegar or lemon juice to mimic the acidity of buttermilk.

→ How should I store leftover cupcakes?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these cupcakes?

Absolutely! You can freeze them before frosting for up to 2 months. Just thaw before serving.

→ What can I replace the dark chocolate with?

You can use semi-sweet chocolate chips if you prefer a sweeter filling.