For those who don’t know, Devil’s Food is a moist, light, rich chocolate cake. I did a bit of research, always interested in the history of cakes with iconic names.
Devil’s Food began to appear in the late 1800’s but truly became ‘the rage’ in the early 1900’s. At the time it was more easily distinguished from the just-plain Chocolate Cake by the use of Dutch-processed cocoa powder, higher baking soda amounts and often cookie to provide the light, airy texture and rich flavor.
Ingredients for Gluten-Free Devil’s Food Cupcakes:
- 1/2 cup Bittersweet Chocolate Chips
- 1/3 Unsweetened Dutch-process Cocoa Powder
- 1 ¼ cups Gluten-Free Flour Blend (I used King Arthur’s Gluten-Free Blend)
- ¼ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ½ teaspoon Xanthan Gum
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups Granulated Sugar
- ¼ cup Buttermilk , shaken
- ¼ cup Prepared Coffee
- ½ cup Sunflower Oil
- Optional: Red Food Coloring
Ingredients for Red Hot Cinnamon Buttercream Frosting:
- 2 sticks Unsalted Butter , softened
- 2 cups Confectioner’s/Powdered Sugar
- 1 teaspoon Vanilla Extract
- 3 tablespoons Milk
- ¾ cups Red Hots Candies (1-6 ounce package), ground to a powder in a spice grinder or strong blender)
Instructions for Gluten-Free Devil’s Food Cupcakes:
- Preheat oven to 350 degrees. Line muffin tins with double cupcake liners. Tip: using 2 liners allows the outer liner to look new and the inner liner to absorb any fats from the baking.
- In a metal bowl over a saucepan of boiling water, melt the chocolate chips; stirring occasionally.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Stir to fully combine.
- In a separate bowl or large liquid measuring cup combine the shaken buttermilk, coffee and oil.
- In the bowl of a mixer lightly beat together the eggs and vanilla extract. Add the sugar and beat to combine.
- Spoon the melted chocolate into the mixing bowl along with some of the flour. Running the mixer on medium speed allow the mixture to combine. Slowly pour some of the liquid mixture into the mixing bowl allowing it to incorporate; continue to alternate the remaining flour and liquid, ending with flour. Mix until just combined; do not overmix.
- Fill the cupcake liners 2/3 full and smooth the top of the batter (the batter is airy and will hold the shape of the top of the batter when baked). Bake for 13-17 minutes, until toothpick comes out clean. Allow to cool in the muffin tin for 10 minutes, then removed from the muffin tin and placed on a cooling rack until fully cooled.
Instructions for Red Hot Cinnamon Buttercream Frosting:
- Using a mixer on medium-high speed, beat the butter until lighty and fluffy (it will turn a very light color).
- Add the vanilla extract and beat to combine.
- Combine the powdered sugar and powdered Ret Hots candies in a medium bowl; stir to fully mix together.
- With the mixer running at medium speed, add the dry mixture to the butter ½ cup at a time allowing it to blend in before adding the next ½ cup. Repeat until all dry ingredients are mixed in.
- Slowly add the milk while the mixer is running to make the frosting smooth and spreadable.
- If piping the frosting onto the cupcakes the frosting may be chilled for 10-15 minutes before frosting. If during the frosting process the frosting becomes too soft, refrigerate it for 10-15 minutes before proceeding. Frosted cupcakes can be stored in a sealed contain in the refrigerator.