Devil’s Food Cupcakes with Two Ingredient Chocolate Buttercream

By Eat More Chocolate Team      

June 11, 2015

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Moist, super chocolatey, and finely crumbed.

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins

  • Yields: 36



Preheat oven to 375º. In a microwavable bowl or double broiler, combine the sour cream, butter, and chocolate. If using microwave turn down the power a little and stir every 45 seconds or so.

Heat and stir just until chocolate is completely melted. Beat together the sugar, eggs, and vanilla and add to the chocolate mixture, mixing well.

Sift in the flour, cocoa, soda, salt, and powder and fold together until well combined and no lumps remain.

Fill lined muffin tins about 3/4 full and bake for about 15 minutes or until a toothpick comes out clean. Cool completely before frosting.

Chocolate Buttercream:

Melt together in double broiler or in microwave with power turned down a little (in case you haven't noticed, I always like to turn down the microwave heat when I'm melting chocolate).

Whisk together until combined.

Throw it in the freezer while the cupcakes bake until it's pretty firm.

Beat for at least 5 minutes until fluffy.

Frost cooled cupcakes immediately and then chill.



2 sticks butter

9 oz. chopped semi-sweet chocolate (1 1/2 cups chocolate chips)

1 3/4 cup sour cream

1 1/2 cup sugar

6 eggs

1 teaspoon vanilla

2 cups cake flour

3/4 cup cocoa powder

3 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons baking powder

Chocolate Buttercream:

1 lb. butter (2 cups)

12 oz. chocolate chips or chopped chocolate (2 cups)ll.