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–+ servings
devil's food cupcakes with creme de menthe buttercream on marble counter
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5 from 1 vote

Devils Food Cupcakes with Mint Buttercream

Devil's food cupcakes with American buttercream flavored with crème de menthe for a 21+ treat.
Prep Time15 minutes
Cook Time16 minutes
Additional Time1 hour
Total Time1 hour 31 minutes
Course: Desserts
Cuisine: American
Servings: 36 cupcakes
Calories: 227kcal
Author: Cheryl Bennett

Equipment

Ingredients

For the Cupcakes:

  • 3/4 cup cocoa powder dark
  • 3/4 cup water hot
  • 3/4 cup sour cream
  • 1/2 cup semi-sweet chocolate melted and cooled
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 sticks unsalted butter room temp
  • 2 1/4 cups sugar
  • 4 eggs large
  • 1 tablespoon vanilla bean paste or extract I prefer Nielsen-Massey

For the Buttercream

  • 4 sticks unsalted butter room temp
  • 2 lbs powdered sugar 2 boxes
  • 1/4 cup green Creme de Menthe
  • *pinch kosher salt
  • Chocolate mint candies for garnish optional

Instructions

  • Preheat the oven to 350°F / 177°C / Gas Mark 4.  Line cupcake pans with papers.   
  • In a medium bowl, whisk cocoa and hot water together until smooth.  
  • Let cool slightly, then whisk in sour cream and melted chocolate until combined.
  • In a separate bowl, sift together flour, baking soda, baking powder and salt; set aside.
  • Using an electric mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.  
  • Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla.  
  • With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Using a scoop (I used a size 20 scoop) divide batter evenly into cupcake liners. Bake for 16 - 18 minutes, or until a toothpick inserted comes out clean.
  • Let cool completely before frosting.

Mint Buttercream

  • Using an electric mixer, beat all ingredients together on low speed for one minute until combined, then at high for another 3 - 4 minutes until light and fluffy.
  • Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy.

Notes

To make this recipe kid-friendly, omit the creme de menthe and replace with a drop of green food coloring and a teaspoon of peppermint extract.

Nutrition

Serving: 1cupcake | Calories: 227kcal | Carbohydrates: 49g | Protein: 2g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 94mg | Fiber: 1g | Sugar: 39g