You can’t go wrong with a classic like these Devil’s Food Cupcakes with Fluffy Frosting! The cupcakes are deep chocolate, contrasted by the light and fluffy marshmallow frosting.
Looking for even more cupcake recipes? Try these Coconut Snowball Cupcakes, Chocolate Mint Cupcakes, or Milky Way Cupcakes.
Growing up, birthdays were always a lot of fun because if it was your birthday, you would get to choose what was for dinner and what kind of cake you wanted. I remember always wanting homemade chicken nuggets for dinner, and the cake of choice was always cherry chip with fluffy frosting.
It wasn’t until I started reading food blogs that I found out that most people call this frosting 7 minute frosting or marshmallow frosting, not fluffy frosting! And although it’s been quite awhile since I’ve had a cherry chip cake, fluffy frosting still remains my favorite.
I can’t wait until my kids are old enough to love birthdays like I did, and I won’t be surprised if they always choose fluffy frosting for their cakes!
More Favorite Chocolate Desserts
Chocolate Bundt Cake
Chocolate Crinkle Cookies
Chocolate Cream Pie
Chocolate Mousse
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Devil’s Food Cupcakes with Fluffy Frosting
Ingredients
Devil’s Food Cupcakes:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/3 cups cold water
Fluffy Frosting:
- 1/3 cup light corn syrup
- 1/2 cup granulated sugar
- 2 egg whites
- 1 teaspoon vanilla extract
Instructions
To make the cupcakes:
- Line 24 cupcake tins with cupcake liners. Preheat the oven to 350ºF.
- In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set the bowl aside.2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt
- In another large bowl, beat the butter with a mixer on high for 30 seconds. Add the sugar and vanilla and continue to beat until it is well combined. Add the eggs, one at a time, scraping down the bowl between additions. Add the flour mixture and the water alternately, mixing on medium-low speed until just combined.1/2 cup butter, 1 3/4 cups granulated sugar, 1 teaspoon vanilla extract, 3 eggs, 1 1/3 cups cold water
- Fill the cupcake liners 3/4 full. Bake in the preheated oven for 15 to 20 minutes, or until a tester inserted in the center comes out clean. Cool completely.
To make the frosting:
- Combine the corn syrup and the sugar in a small saucepan. Bring the mixture to a boil and cook until the sugar is dissolved.1/3 cup light corn syrup, 1/2 cup granulated sugar
- Meanwhile, beat the egg whites in a stand mixer until stiff. Beat in the vanilla. When the corn syrup mixture is ready, pour it in a steady stream into the egg whites while the mixer is on medium to medium-high speed. Continue to beat the frosting until the sides of the bowl are cool to the touch. The frosting will be smooth and marshmallowy.2 egg whites, 1 teaspoon vanilla extract
- Frost the cooled cupcakes with the fluffy frosting using piping bag and large decorating tip.
Irene Mellos says
I made these last week and everyone from young to old loved them. I was thinking of making them again but as a sheet cake. What changes would I have to make?
Deborah says
I haven’t made it into a sheet cake, so I’m not sure. The baking time would have to be altered – you’d probably need to bake it for 30-35 minutes, but keep an eye on it since I don’t know the exact baking time.
Candice says
These are the best cupcakes! I love the frosting too and mine looked just like the pictures which doesn’t always happen with desserts. Kids and adults always love them.