Perfect for any patriotic holiday gathering! Make these Devil’s Food Cupcakes & top them with these cute stars. Includes directions for making the toppers.
Up today are some moist and chocolatey (with buttercream frosting) Patriotic Devil’s Food Cupcakes. Oh. My. Gosh. I put a red, white and blue twist on them since there are patriotic holidays coming up but these cupcakes would be perfect any time. The star cupcake toppers are made from burlap and scrapbook paper. Get the star template HERE.
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To make the cupcake toppers:
Supplies needed for stars:
Print the star template on cardstock and cut out whatever size star you want to use. For the paper version, simply trace the star on the back of the paper and cut out. Using a hole punch, punch 2 holes and insert a stick through the star. I added a little twine bow too.
For the burlap star, take 2 pieces of burlap and fuse them together with iron-on interfacing. Trace the star and follow the directions above. The interfacing takes care of any stray burlap threads and also makes the star stiff enough to thread the stick through. The stars are totally re-usable. Just store them in a plastic container or ziploc bag.
This recipe is from my old, battered Betty Crocker cookbook that I received when I got married. I use it for tried-and-true, good old basic recipes. This Devil’s Food cake is simple and straight-forward with an incredible result. I noted in the recipe that if you want to save some time, this recipe can be baked in a 9 x 13 pan.
Devil's Food Cupcakes
- 1/2 cup shortening
- 2 eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 2 oz. melted unsweetened chocolate
- 1 2/3 cups Flour
- 1 1/2 cups buttermilk
- 1/2 cup butter 1 stick
- 2 cups Powdered Sugar
- 1 teaspoon vanilla
- 1 - 2 tablespoons Milk
- Heat oven to 350 degrees F.
- Combine shortening, sugars, eggs, vanilla and melted chocolate.
- Add salt, baking soda and 1 cup flour.
- Slowly add buttermilk and remaining 2/3 cups flour.
- Beat on high for 3 minutes.
- Pour into prepared cupcake tins.
- Bake for 20 min.
- Cool completely.
- Frosting: Combine butter, powdered sugar and vanilla in the bowl of a standing mixer.
- Beat until fluffy. Add milk until desired consistency.
- Top cupcakes with frosting.
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