Devil's food cupcakes from BraveTart: Iconic American Desserts (page 126) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on July 04, 2025

    Halved the recipe which yielded 22 (though I probably could have filled a couple a bit more and ended up with an even 20). I did use 2 full egg yolks rather than trying to divide one in half and it was fine. I used Kalustyan's "Black Onyx" extra-dark Dutched cocoa and a Lindt 70% bar for the batter, and Tony's Chocoloney milk chocolate for the frosting. Spent quite a bit on the chocolate -- I'm sure it would have been cheaper if I got larger bars from a specialty store but I didn't want to make the trip. Baked exactly 15 mins. I mixed the ganache the day before (then chilled overnight since recipe advises to chill at least 6 hours, so plan ahead!), and then whipped it up the day of the party. I did make a full recipe of the frosting so that I would have plenty to do a nice swirl on top figuring I could freeze and save any leftovers. Cupcakes had a really nice texture and flavor -- great basic chocolate cupcake.

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