Cinnamon Devils Food Cupcakes Recipes

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CREAM-FILLED DEVIL'S FOOD CUPCAKES

These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 23



Cream-Filled Devil's Food Cupcakes image

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
  • Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
  • Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing.
  • Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
  • For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
  • For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
  • For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon pure vanilla extract
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
Filling:
2 cups marshmallow creme
1/2 cup confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Glaze:
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
Icing:
1 cup confectioners' sugar
2 tablespoons unsalted butter, melted

CHIPOTLE DEVIL'S FOOD MINI CUPCAKES

These chocolatey cupcakes are made with chipotle chile powder, making for one devilishly delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 16



Chipotle Devil's Food Mini Cupcakes image

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
  • In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
  • Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Cupcake, Sodium 95 mg, Sugar 16 g, TransFat 0 g

1 cup Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened dark baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle chili powder
1/2 cup buttermilk
1/3 cup butter, softened
1 egg
1/2 teaspoon vanilla
6 oz cream cheese, softened
3 cups powdered sugar
Red gel or paste food color
Green food color
1/2 to 1 teaspoon milk

DEVIL'S FOOD CUPCAKES

We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 32

Number Of Ingredients 13



Devil's Food Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting.

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls for Devil's Food Cupcakes, for decorating (optional)

MINT DEVIL'S FOOD CUPCAKES

These are light, airy, and sure to bring a smile to your lips!

Provided by Imijester

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 22



Mint Devil's Food Cupcakes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
  • Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
  • Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
  • Mix milk, vinegar, and peppermint extract together in another small bowl.
  • Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
  • Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
  • Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
  • Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 35.7 g, Cholesterol 58.1 mg, Fat 15.6 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 9.1 g, Sodium 145.2 mg, Sugar 24.2 g

cooking spray
¼ cup unsalted butter
2 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
2 tablespoons all-purpose flour
¾ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons milk
½ teaspoon distilled white vinegar
½ drop pure peppermint extract
1 cup white sugar
1 egg
½ cup boiling water
2 tablespoons cold water, or more as needed
1 (.25 ounce) package unflavored gelatin
1 cup heavy whipping cream
3 tablespoons heavy whipping cream
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
½ teaspoon imitation vanilla extract
1 drop green food coloring
6 chocolate sandwich cookies (such as Oreo®)

CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Summer     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 30

Number Of Ingredients 16



Cinnamon-Scented Devil's Food Cupcakes image

Steps:

  • Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
  • Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
  • Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
  • Decorate cupcakes with mini roses up to 4 hours before serving.

30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips

CINNAMON DEVIL'S FOOD CUPCAKES

This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 40-45 cupcakes

Number Of Ingredients 14



Cinnamon Devil's Food Cupcakes image

Steps:

  • Set oven to 325 degrees.
  • Prepare regular muffin tins and line with paper liners.
  • In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
  • In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
  • Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
  • Stir in the mini chocolate chips.
  • Spoon the batter evenly between the prepared muffin tins.
  • Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
  • Transfer the cupcakes to racks and cool completely before frosting.

Nutrition Facts : Calories 183.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.4, Sodium 150.6, Carbohydrate 30.4, Fiber 1.8, Sugar 21.5, Protein 2.5

2 2/3 cups all-purpose flour
1 1/2 cups cups unsweetened cocoa powder
1 tablespoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla
1 1/2 cups miniature semisweet chocolate chips

CHOCOLATE DEVIL'S FOOD CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 36 medium-sized cupcakes

Number Of Ingredients 23



Chocolate Devil's Food Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
  • Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
  • Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
  • Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
Ganache, recipe follows
Violet Buttercream, recipe follows
8 ounces chocolate
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
4 ounces egg whites
6 ounces sugar
8 ounces butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon violet essence
Violet food coloring

DEVIL'S FOOD CUPCAKES

These sponges with a cream cheese topping are light yet wonderfully chocolatey

Provided by Good Food team

Categories     Dessert

Time 45m

Yield Makes 16

Number Of Ingredients 13



Devil's food cupcakes image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 2 muffin tins with 16 paper muffin cases. Whisk together 175ml boiling water with the cocoa powder in a medium-sized bowl until smooth. Allow the mixture to cool until it reaches room temperature (put it in the freezer to speed it up), then whisk it with the eggs and vanilla.
  • In an electric mixer, combine the flour, salt, bicarbonate of soda and sugar. Mix on a low speed for 30 secs, then add one-third of the cocoa liquid and softened butter. Keep mixing on a low speed, then turn up to medium high and beat for 1 min. Add the remaining liquid in 3 batches, beating each one for 30 secs. Scrape the sides and bottom of the bowl with a spatula and mix one more time. Fill the cupcake liners three-quarters full and bake for 20 mins, then remove and let them cool in the tin.
  • To make the frosting, beat the butter and cream cheese for 2-3 mins until creamy, then add the vanilla. While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Beat for a further min, then chill for 2 hrs.
  • Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.

Nutrition Facts : Calories 388 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium

50g cocoa powder
2 large eggs , at room temperature
1 tsp vanilla extract
175g plain flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter , softened
4 tbsp unsalted butter , softened
200g cream cheese , softened
1 tsp vanilla
400g icing sugar , sifted
small handful silver balls or sprinkles , for decoration

DEVIL'S FOOD CUPCAKES

Provided by Amy M. Spindler

Categories     dessert, side dish

Time 1h

Yield 32 cupcakes

Number Of Ingredients 14



Devil's Food Cupcakes image

Steps:

  • Preheat the oven to 375 degrees. Place the baking cups in the muffin pans.
  • Place the chocolate in a small heavy saucepan, and melt over low heat, stirring constantly. Remove the pans from the heat and set aside.
  • Cream the butter and brown sugar together in the bowl of an electric mixer. With the mixer on low speed, add the eggs one at a time, beating well after each addition. Stir in the melted chocolate.
  • Combine the flour, baking soda and salt. Alternating between the two, add the flour mixture and buttermilk to the chocolate mixture in three stages, ending with the flour. Then slowly stir in 1 cup of boiling water and the vanilla.
  • Pour the batter 3/4 full into the baking cups. Place in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes.
  • Remove the pans from the oven, and let the cupcakes cool for 5 minutes, and then remove them from the muffin pans. Let the cupcakes cool completely.
  • Place all the ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted.
  • Remove from heat. Continue to stir until the chocolate is completely melted. Transfer to a shallow bowl. Let stand, stirring occasionally, until icing reaches room temperature.
  • Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for excess to drip off. After dipping them all, dip each one a second time.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 121 milligrams, Sugar 19 grams, TransFat 0 grams

32 baking cups
3 ounces good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups (packed) dark brown sugar
3 eggs
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
6 ounces (6 squares) semisweet chocolate
1/3 cup heavy cream
1 tablespoon sugar
1 1/2 tablespoons butter

DEVIL'S FOOD CUPCAKES WITH CHOCOLATE GANACHE FROSTING

This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24 cupcakes

Number Of Ingredients 10



Devil's Food Cupcakes with Chocolate Ganache Frosting image

Steps:

  • Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
  • Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
  • Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
  • Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.

3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract
Quick Chocolate Ganache Frosting

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Umm, definitely a 10 outta 10! Cupcakes with hotdogs and chips is a perfect meal anytime! Especially with great friends! Reply
From thekitchenchickens.com


CAKES & CUPCAKES | RECIPES | ROBIN HOOD®
Apple Cinnamon Swirl Cake. Apple Cranberry Coffeecake. Apple Cranberry Cut Out Pie. Apple Crisp Cheesecake. Apple Sticky Toffee Pudding. Applesauce Cake with Caramel Icing . Apricot Cheese Coffee Cake. Apricot Oatmeal Cake. Baby Bird Cupcakes. Banana Cake With Cream Cheese Icing. Banana Chip Cake. Banana Chocolate Chip Cupcakes. Banana Cream …
From robinhood.ca


DECADENT DEVIL'S FOOD CAKE CUPCAKES - WINDY CITY BAKER
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of the stand mixer fitted with the paddle attachment. Add the sugar and mix on low speed until combined. Slowly, pour in the oil with the mixer running at low speed and continue mixing until all of the dry ingredients are moistened and crumbly.
From windycitybaker.com


CINNAMON DEVIL S FOOD CUPCAKES RECIPE - WEBETUTORIAL
Cinnamon devil s food cupcakes is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cinnamon devil s food cupcakes at your home.. The ingredients or substance mixture for cinnamon devil s food cupcakes recipe that are useful to cook such type of recipes are:
From webetutorial.com


BAKING WITH GOOB CINNAMON DEVIL'S FOOD CUPCAKE - YOUTUBE
This week's installment of Baking With Goob guest stars Apryll Le. We teach you to make Cinnamon Devil's Food Cupcakes. Rich, heavy chocolate flavour is brou...
From youtube.com


MINI DEVIL’S FOOD CUPCAKES WITH MILK CHOCOLATE CREAM CHEESE …
Step 1. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the cream cheese, butter, and salt on medium-high speed until light and fluffy, about 2 to 3 minutes. Step 2. Slowly add the melted chocolate and beat for …
From eazypeazylemonsqueezee.com


RED DEVIL CUPAKES - BOULDER LOCAVORE®
A perfect cupcake to spice up any occasion: Gluten-Free Devil's Food cupcakes with Red Hots Cinnamon Buttercream frosting. The cupcakes are moist, light, richly chocolaty flavored without being overly sweet. The buttercream frosting in turn is deliciously balanced, not overly sweet, and made cinnamon-spicy with ground Red Hots candies. 5 from 1 vote. Print …
From boulderlocavore.com


BEST DEVIL'S FOOD CUPCAKES RECIPES - FOOD NETWORK
Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray. Step 2 Whisk together the flour, baking soda, baking powder and 1/2 teaspoon salt in a …
From foodnetwork.ca


SECRET-INGREDIENT DEVIL'S FOOD CUPCAKES RECIPE | MYRECIPES
Directions. Preheat oven to 350 degrees F. Place papers in 24 muffin-tin cups. In a mixing bowl, beat eggs. Beat in mayonnaise. Mix well with devil's food cake mix, water, and vanilla. Divide the batter among the cups. Bake until toothpick inserted comes out clean, about 25 minutes. Cool.
From myrecipes.com


CINNAMON-SCENTED DEVILS FOOD CUPCAKES | NEW ENGLAND COFFEE
Preheat oven to 350° F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into a large bowl.
From newenglandcoffee.com


HOMEMADE DEVIL'S FOOD CUPCAKES - BAKING WITH MOM
Mix together flour, cocoa, baking soda and salt in a medium bowl. Set aside. In a mixing bowl with a hand mixer or kitchen aid mixer, cream together shortening, sugar and vanilla. Mix until well combined. Add eggs one at a time, mixing well. Add flour mixture about ½ cup at a time, switching with water.
From bakingwithmom.com


CINNAMON-SCENTED DEVIL’S FOOD CUPCAKES RECIPE – 183 CALORIES
In a large bowl, sift together the cocoa, flour, baking soda, baking powder, salt and cinnamon. 4. In a very large bowl, combine the sugar, buttermilk, coffee, egg yolks, eggs, oil and vanilla; beat well with an electric mixer for about 2-3 minutes (until thoroughly combined).
From dietrecipesblog.com


DEVIL’S CHOCOLATE CUPCAKES - LEMON MERINGUE STUDIO
Method. pre-heat oven 350℉. line a muffin tin with paper cupcake liners. into a bowl, sift flour, cocoa powder, baking soda & salt. beat butter with the sugar on medium speed for 2 minutes in a standup mixer with a paddle attachment. beat in the eggs & vanilla, for 1 minute, scrape, blend in well. beat in chocolate. reduce speed to low.
From lemonmeringuestudio.ca


EASY DEVIL'S FOOD CUPCAKES WITH CHOCOLATE FROSTING RECIPE
Add chopped chocolate chips to the glass bowl and heat until melted, stirring occasionally. Remove from heat and let stand 2 minutes. Whisk in sugar and sour cream; whisk until combined. Spread frosting over the cooled cupcakes and let set in the refrigerator before serving. Top with chocolate shavings and serve.
From diethood.com


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