New This Month

Devil's Food Cupcakes


We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.

  • Yield: Makes 32

Source: Martha Stewart Cupcakes


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • Chocolate Ganache Frosting
  • Chocolate Curls for Devil's Food Cupcakes, for decorating (optional)


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

  4. To finish, use a small offset spatula to spread cupcakes with frosting.

Cook's Notes

Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Reviews Add a comment

  • acissejessica
    9 AUG, 2014
    Was amazing, made 26 beautiful fluffy and soft melt in your mouth cupcakes, if your making them at home be sure to use the same for of measurement throughout, don't use measuring cups them a measuring jug or a weight scale, i stuck to the cups and it turned out purrrfect.
  • alei
    27 AUG, 2013
    We made these cupcakes for my daughter's birthday and they were great!!! so moist and delicious, first time and i would not add anything we used butter icing.. thanks for another great recipe!
  • Yunnie7
    10 MAY, 2013
    My oven's temperature is maxed at 250deg. Does anyone has this problem and how to resolve? The cupcakes turned out burnt on the top but moist inside given same duration but at a lower temp. Wouldn't it be more burnt if I had it at 350deg?
  • fancydancahotm
    22 OCT, 2011
    I have allergies to wheat and I substituted for gluten free flour. WOW!! I highly recommend this recipe! My fiancée just cant get enough ....never had so many complements for my cooking!! Thank you Martha!
  • jmurray
    19 SEP, 2011
    I made this recipe this weekend for a birthday party and topped with Salted Caramel Buttercream. While the flavor was great, it was far too dry for my liking. I used White Lilly as my AP flour, perhaps it is too delicate for this recipe. I will try again after reading so many positive reviews using good old Gold Medal flour and this time will beat the butter and sugar longer.
  • madgiebee
    17 SEP, 2011
    Very easy. Followed instructions almost precisely (sub coffee for water) and don't quite know why people were having difficulties? I beat sugar/butter until warm to touch which was about 5 mins then added eggs. Not overly greasy, just wonderful
  • foxtrot407
    5 SEP, 2011
    These are not just the best cupcakes I've ever made, but they're the best cupcakes I've ever had! They freeze really well too--I wrapped each in a little aluminum foil and packed them in my lunches; between the time I left in the morning and ate them for lunch they were perfectly thawed.
  • Melanie_from_Michigan
    14 AUG, 2011
    Very moist and delicious!
  • 200rileyt
    14 AUG, 2011
    I felt that they were a bit hard and i didn't like how the recipe didn't have directions on how to make chocolate ganache frosting. I had to look it up online but i couldn't find it and i had to mix regular ganache with whipping cream.
  • AninditaR
    1 AUG, 2011
    hi, is the cup measurement are all the same? if its same, how many grams? bcz i read at some articles that cup measurement for all purpose flour is different for cocoa. i've tried the recipe but i think i'm wrong with measurements, and its really good i dont know why