Devil's food cupcake with passion fruit filling

6 servings
15 min
20 min
Very Easy


Number of serving: 6
1 and 3/4 cups all-purpose flour

1/3 cup dark or regular unsweetened cocoa powder

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oil

1/4 cup unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup semi-sweet chocolate chips, melted

1 cup buttermilk


250 g white chocolate, finely chopped

200 g whipping cream

1/8 cup (30ml) concentrated bottled passion fruit juice

To brush the cake:

½ tablespoon concentrated bottled passion fruit juice diluted in 4 tablespoons water


  • Preheat oven to 350 degrees F. Oil two 7.9inch (20cm) springform cake pan and line the bottom with baking paper.
  • Start by making the filling: place the cream in a saucepan and heat until it is nearly boiling. Remove from heat and add the chocolate all at once.
  • Whisk until the chocolate is melted and the mixture is silky and smooth. Add the juice, mix well; refrigerate it, well covered, for 4-6 hours or until set.
  • To make the cupcakes, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
  • In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes.
  • Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined.
  • Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
  • Divide batter into cupcakes pans. Bake 20 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached.
  • Cool for 5 minutes before transferring to wire racks to cool completely.


Devil's Food Cupcake with Passion Fruit Filling, photo 1
Devil's Food Cupcake with Passion Fruit Filling, photo 2
Devil's Food Cupcake with Passion Fruit Filling, photo 3


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