Kids can bake, too! 10-year-old Eden shares her experience baking and decorating these indulgently delightful Devil’s Food Cupcakes from scratch!
Hi! I’m Eden, and I am so excited to share a post with you! I am ten years old, and second oldest of my three siblings. Ever since I started reading Cupcake Diaries (my new favorite book series) by Coco Simon, I feel like I’ve been bitten by the baking bug. Mostly I’ve wanted to bake cupcakes.
A few weeks ago, Mommy and Grace were out shopping and I was flipping through the pages of Grace’s American Girl cookbook, when one recipe jumped out at me – Devil’s Food Cupcakes! After lunch, I asked Daddy if I could make the cupcakes…he said yes, and I got to work! These cupcakes are pretty simple. Just make sure you don’t forget to set out the butter, because I forgot to do that, and I had to wait 30 minutes while I was In the middle of making the batter!
Here’s another tip – don’t pour the batter into the cupcake tins with one of those mixing bowls with spouts or a normal spoon either. Those are both mistakes that I made my first time. The second time I used an ice cream scoop which worked a lot better! Once you get them in the oven, I’d say they should bake for 18 to 20 minutes. Once you take them out of the oven let them cool for about 30 minutes before you frost your cupcakes.
Frosting your cupcakes is pretty simple, too. Pick your tip, put your frosting into a plastic bag, and frost! And, finally, my favorite part, decorating! You can probably tell from the pictures that I go crazy decorating. It’s the best part! So go ahead – go wild with your sprinkles, candy, sugar balls, and other small treats. Or all of them! It’s up to you. Go crazy! Be creative! And the last, most important step is…enjoy your cupcakes!
Thank you for reading this post, I’m excited to share another one soon!
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1/3 cup firmly packed brown sugar
- 4 tbsp unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 3 1/2 cups powdered sugar
- 1 cup cocoa powder
- 1/2 cup unsalted butter, room temp
- 1 tsp vanilla extract
- 1 cup heavy cream
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan. Set aside.
- In a large bowl, whisk together the flour, cocoa, baking soda, and salt. In another large bowl, beat the granulated sugar, brown sugar, and butter on medium-high speed with an electric mixer, until fluffy. Add the egg and vanilla and beat until combined. Scrape down the bowl and add half of the flour mixture and beat on low speed, just until combined. Turn off the mixer and pour in the buttermilk and mix on low speed just until combined. Turn off mixture and add the remaining flour mixture and mix until blended, scraping down the bowl.
- Divide the batter evenly among the prepared muffin cups - I like to use this ice cream scoop from Amazon to measure out batter for cupcakes (Affiliate) and fill the cups about 3/4 of the way full. Bake for 18-20 minutes or until a wooden toothpick comes out clean when inserted in the middle. Let the cupcakes cool for 10 minutes before transfering them to a wire rack to finish cooling.
- To make the frosting, sift together the powdered sugar cocoa into a large bowl. Add the butter and using an electric mixer (Do not use the KitchenAid for this), beat the mixture on low speed until crumbly Add the vanilla amd beat until combined. Turn off the mixer and add the cream and beat the frosting until the mixture is smooth, about 1 minute. If the frosting is too thick, add more of the cream until the frosting is spreadable and at your desired consistency.
- Frost the cupcakes - I used an 1M frosting tip from Wilton and decorate with sprinkles.(Affiliate)
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 198mgCarbohydrates: 57gFiber: 2gSugar: 43gProtein: 4g