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Devil's Food Cupcakes with Fluffy Frosting topped with sprinkles.
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Devil’s Food Cupcakes with Fluffy Frosting

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 servings
Calories
Author Deborah Harroun

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.

Notes

Cupcake recipe adapted from Better Homes and Gardens New Baking Book