Last month my blog completed 9 years of existence in the blogosphere. Nine. Whole. Years! I don’t know where the years have flown by and it suddenly makes me feel very old. To celebrate this occasion I made some cupcakes. Just kidding! I generally make cupcakes when my kids demand them from me. I have tried this recipe like a zillion times and topped the cupcakes with this amazing chocolate fudge frosting (the recipe of which I will share next). My kids love this indulgence occasionally although I don’t bake too often these days. The primary reason is that I am trying to watch my weight and baking just puts me into an eating frenzy, because, well, who can resist a batch of warm, fresh, home-baked goodies? I am also a self-confessed chocoholic. I just cannot resist chocolates in any form. I experience sheer bliss when I eat them and these cupcakes were no exception. They are ultra moist & fluffy to begin with. Plus they are chocolate. Plus they have a mind blowing frosting that you just cannot resist.

I never manage to get pictures of these cupcakes as they get over in minutes. This time I made sure I hid some for the photoshoot. I really really hope you give this recipe a try, especially if you are a chocoholic like me!

Here are some of my celebratory post of the yesteryears!

7th Blogversary – Chocolate & Almond Marbled Bundt Cake

6th Blogversary – Divine Chocolate Brownies

5th Blogversary – Balti Chicken

4th Blogversary – Steamed Bread Pudding

3rd Blogversary – Chocolate Walnut Truffles

Save this recipe on Pinterest and do follow me there!

Devil's Food Cupcakes

These ultra-moist & fluffy, Oh-so-chocolately cupcakes are a must try for every chocoholic!!

5 from 1 vote

Print Pin Rate

Course: Cupcakes

Prep Time: 20

Cook Time: 15

Total Time: 35

Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

115 grams soft brown sugar * see notes
115 grams all purpose flour
25 grams cocoa powder
1/2 teaspoon baking soda
55 grams unsalted butter at room temperature
2 large eggs at room temperature
150 grams sour cream * see notes for an easy substitute
a pinch of salt

Instructions

Line a 12 hole muffin tray with cupcake liners. Preheat oven to 175 degrees C
Put the butter & sugar in a large mixing bowl. Sift in the flour, cocoa powder, baking soda and the salt. Add the eggs. Whisk everything well using an electric whisk.
Add the sour cream or the hung curd mixture and mix everything gently using a spatula.
Divide the mixture equally between all the cupcake liners and gently tap the tray to release any air bubbles.
Bake in the preheated oven for 15-17 minutes or till the skewer inserted comes out clean (my cupcakes took exactly 15 mins). Remove the tray and place on a wire rack to cool for about 10 minutes before removing the cupcakes. Let the cupcakes cool completely before frosting/icing them.

Notes

Soft brown sugar gives a nice colour and flavour and if you do use it, make sure to break any lumps before you begin. If you don't have it you can simply use caster sugar. Demerara (granulated brown sugar) may also be used but you can pulse it in the mixie to give it a finer texture. If you don't have sour cream simple use a combination of hung curd and fresh cream. To make hung curd at home, just take 1 cup (250ml cup) thick yoghurt (curds) and place it in a thin muslin cloth. Tie up the loose ends and hang this bundle over your kitchen sink to allow the whey to drip off. You can also place the yoghurt in a fine mesh tea strainer instead of a muslin cloth. After about 45-50 minutes you will get thick, creamy curd. Add 3 teaspoons of fresh cream and mix well. Measure out 150 grams of this mixture and use it in the place of sour cream.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

Comments

Rafeeda - The Big Sweet Tooth says

May 29, 2018 at 11:12 am

9 years is truly a lot! I am in my sixth year and facing wear and tear, hehe… I guess it does take a lot to keep going, especially now that blogging is all so complicated… 🙂 These cupcakes look so good! I am sure that sour cream does all the trick in making them so sinful…

- Shireen Sequeira says
  
  May 30, 2018 at 8:51 am
  
  Thanks so much Rafee! Yeah! 9 years just flew by although they seem a lot now 🙂 Good luck for you to reach this milestone soon!
  
Yo says

May 30, 2018 at 7:12 pm

Can we have the frosting recipe as well please!

- Shireen Sequeira says
  
  May 31, 2018 at 9:19 am
  
  Sure! I’ll be posting it soon!
  
Radhika says

May 31, 2018 at 12:11 pm

The cupcakes look amazing. Cannot wait to try them.
I have some eggless baking to do, Any suggestions on how to turn this recipie on It an eggless one, please.
Thanks so mych

- Shireen Sequeira says
  
  May 31, 2018 at 7:29 pm
  
  Hi Radhika,
  
  You can use mashed bananas or flaxseed powder dissolved in water as egg substitutes
  
Habiba says

June 8, 2018 at 2:13 pm

Hey! Many congratulations on completing 9years of blogging
These cupcakes are looking heavenly.

Thinking of trying these for the upcoming Father’s Day but can you please give me the measurements in cups instead of gms; coz i dnt have weighing scale 🙁

Thank you so much once again for all those wonderful recipes and the very best for the coming years

Cheers!!!

- Shireen Sequeira says
  
  June 19, 2018 at 7:13 pm
  
  Hi Habiba,
  
  Sorry for the late response! Honestly, I never like measuring in cups as I am more comfortable with the weighing scale as it is more accurate. I will update the recipe with the cup measures soon!
  
Raushan says

June 16, 2018 at 1:58 pm

This scrumptious cupcake deserves a 5-star rating. It’s indeed a delectable cupcake to satisfy anyone’s taste buds.

Thanks, Shireen

- Shireen Sequeira says
  
  June 19, 2018 at 7:10 pm
  
  Thanks a lot!
  
Pearl says

May 20, 2019 at 3:57 pm

Could you please post cup measurements for this recipe

- Shireen Sequeira says
  
  May 20, 2019 at 8:22 pm
  
  Hi Pearl,
  
  I will definitely update this recipe with cup measures whenever I try it out next 🙂