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Chocolate Devil's Food Cupcake with Berries

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Chocolate Devil's Food Cupcake with Berries
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
275
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie275 kcal(13 %)
Protein3.35 g(3 %)
Fat16.21 g(14 %)
Carbohydrates29.42 g(20 %)
Sugar added15.06 g(60 %)
Roughage1.12 g(4 %)
Vitamin A166.29 mg(20,786 %)
Vitamin D0.49 μg(2 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.03 mg(2 %)
Folate34.69 μg(12 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C17.7 mg(19 %)
Potassium79.88 mg(2 %)
Calcium38.12 mg(4 %)
Magnesium8.16 mg(3 %)
Iron1.4 mg(9 %)
Iodine12.34 μg(6 %)
Zinc0.18 mg(2 %)
Saturated fatty acids9.86 g
Cholesterol66.72 mg
Author of this recipe:

Ingredients

for
32
Ingredients
¾ cup
unsweetened, dutch-processed cocoa powder
¾ cup
hot water
3 cups
1 teaspoon
1 teaspoon
1 ¼ teaspoons
kosher salt
1 ½ cups
unsalted butter (3 sticks)
2 ¼ cups
granulated sugar
4
large, fresh eggs (at room temperature)
1 tablespoon
1 cup
Sour cream (at room temperature)
For Frosting
2 cups
heavy whipping cream
¼ cup
1 teaspoon
32
fresh Strawberries (rinsed; dried; hulled and halved)
1 ½ cups
Product recommendation
Cupcakes can be frozen in an airtight container for up to 2 months (unfrosted).

Preparation steps

1.
Preheat oven to 350º F. Line muffin tins with paper or foil liners.
2.
In a small bowl, whisk together cocoa and hot water until well mixed and smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3.
In a saucepan over medium-low heat, melt butter with sugar, stirring constantly to combine. Remove from heat; pour into a large mixing bowl. Using an electric mixer on medium-low speed, beat for 4 or 5 minutes. Add egg, one at a time, beating until incorporated. Add vanilla and cocoa mixture, and beat until blended. Reduce mixer speed to low. Gradually add flour mixture in two batches, alternating with sour cream. Beat until just combined.
4.
Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, about 20 minutes. Rotate tins halfway through the baking process, to promote even baking. Remove from oven; cool in pan on wire rack for 15 minutes. Remove cupcakes from pan and let cool completely.
5.
For Whipped Cream Frosting:
6.
In a large glass or stainless steel bowl, beat heavy cream until soft peaks form. Add confectioners' sugar and vanilla, beat until incorporated.
7.
To Serve:
8.
Place a dollop of whipped cream on top of each cupcake. Decorate with fresh strawberries and blueberries; serve.