Devilish Cupcakes Recipes

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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)

DEVILISH CUPCAKES

Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 8



Devilish Cupcakes image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
  • Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) dark cocoa candy melts
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
1 box (16 oz) powdered sugar
1 teaspoon vanilla
1 teaspoon red paste food color

DEVIL'S FOOD CUPCAKES

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 12 cupcakes

Number Of Ingredients 15



Devil's Food Cupcakes image

Steps:

  • To make the cupcakes:
  • Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
  • In a large bowl, beat the butter and the sugar together until light and fluffy.
  • Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
  • Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
  • To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
  • Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/4 cup coffee, at room temperature
1/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
Raspberries, for garnish

DEVIL'S FOOD CUPCAKES

Devilish dark cupcakes with a bittersweet chocolaty glaze, these little guys are the perfect sinister snack.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 cupcakes

Number Of Ingredients 17



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, baking powder and 1/2 teaspoon salt 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 in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld 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. Remove the bowl from the stand, and 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 cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • 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, and let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
  • Decorate the cupcakes: Pinch each fruit chew into a curved horn shape with pointed ends. Cut the licorice laces into twelve 5-inch pieces, and snip 1 end of each to make a Y-shaped tail. Press two horns into the top of each cupcake, and press a tail into the back of each cupcake.

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Fine salt
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 sugar
2 large eggs plus 2 large egg yolks, at room temperature
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
24 red fruit-punch-flavored chews, such as Tootsie Frooties
2 red licorice laces

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®)

PEANUT-FILLED DEVIL'S FOOD CUPCAKES

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19



Peanut-Filled Devil's Food Cupcakes image

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

1/2 cup plus 2 tablespoons butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1-1/4 cups cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee, cooled
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup dry roasted peanuts

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

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING

We love Entenmann's Marshmallow Devil's Food Cake but it is almost impossible to find. I found this on the net and my family loved it. Enjoy!

Provided by Darlene in Georgia

Categories     Dessert

Time 22m

Yield 24 muffins

Number Of Ingredients 18



Devil's Food Cupcakes With Marshmallow Frosting image

Steps:

  • Cake.
  • Preheat oven to 350°F.
  • In electric mixer set on medium cream butter and sugar until light and fluffy.
  • Add eggs one at a time until completely mixed.
  • In a small mixing bowl combine hot water and cocoa powder, mix until smooth.
  • Lower speed on mixer and slowly add cocoa mixture.
  • In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream.
  • Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
  • Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
  • Fill liner 1/3 full or slightly more for rounder tops.
  • Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
  • Remove and allow to completely cool then frost.
  • Frosting.
  • Beat butter on high in electric mixer until creamy.
  • Add marshmallow creme, mix completely.
  • Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.

Nutrition Facts : Calories 271.9, Fat 12.7, SaturatedFat 7.7, Cholesterol 56.1, Sodium 126, Carbohydrate 38.1, Fiber 1, Sugar 21.7, Protein 2.7

1/2 cup unsalted butter
3/4 cup fine sugar
3 large eggs
2/3 cup cocoa powder (Hershey's)
1/2 cup hot water
2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon instant coffee granules (Folgers recommended)
3/4 cup unsalted butter
1 (13 ounce) jar marshmallow creme
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon light corn syrup
1 pinch salt

DEVIL'S FOOD CUPCAKES

Based on a recipe from Cook's Country magazine, February/March 2006. Makes 24 cupcakes, although it can be easily halved. The editors say, "If you don't have bar or block chocolate on hand, use semisweet chips in the cake and frosting." I frost these using recipe #414787 or recipe #414801. Did you know that unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days? They may also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.

Provided by mersaydees

Categories     Dessert

Time 1h10m

Yield 24 cupcakes

Number Of Ingredients 13



Devil's Food Cupcakes image

Steps:

  • Place oven rack in lower-middle position and heat oven to 350° degrees. Line 2 standard muffin tins with cupcake liners.
  • In small bowl whisk together boiling water, cocoa, chocolate, and espresso powder.
  • In medium bowl whisk eggs, sour cream, and vanilla together until well combined.
  • Using electric mixer on low speed, combine flour, baking soda, salt, granulated sugar, and brown sugar in large bowl until blended. Incorporate butter by mixing it in on low speed, about 1 minute. Add egg mixture in 2 additions, then beat at medium speed, scraping down sides of bowl as needed, until combined, about 1 minute.
  • Add chocolate mixture and beat at medium speed until incorporated, about 1 minute.
  • Divide batter evenly among the prepared 24 cupcake liners.
  • Bake until tester inserted in cupcake comes out with a few moist crumbs attached, about 20 minutes.
  • Cool cupcakes in muffin tins for 10 minutes before removing and cooling completely on wire rack.
  • Frost using recipe #414787 (White Chocolate Frosting) or recipe #414801 (Dark Chocolate Frosting) if desired.

Nutrition Facts : Calories 202.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 54.7, Sodium 123, Carbohydrate 22.2, Fiber 1.8, Sugar 13.3, Protein 3.2

2/3 cup boiling water
2/3 cup natural cocoa powder
4 ounces semisweet chocolate, chopped
2 tablespoons instant espresso powder or 2 tablespoons instant coffee
4 large eggs
2/3 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
16 tablespoons unsalted butter, softened but still cool

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

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From readersdigest.ca


LOW CARB DEVIL'S FOOD CAKE CUPCAKES - HEALTHY SWEET EATS
Instructions. For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners. Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, …
From healthysweeteats.com


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


DEVILISH DEVIL'S FOOD CUPCAKE RECIPE
These scary Devilish Cupcakes feature a chocolate cupcake, with vanilla frosting in red, and black fondant for the horns. Source: ambrosiabaking.com Ingredients For the Cupcakes 1 cup boiling water 3/4 cup unsweetened cocoa powder 1/2 cup whole milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/4 teaspoons ba
From sophiesfavors.com


SPICY LITTLE DEVIL'S FOOD CUPCAKES - A BAJILLIAN RECIPES
Instructions. Preheat oven to 350ºF, and line a muffin pan with cupcake liners. In a bowl, stir together the water, cocoa powder, and espresso powder until fully dissolved; set aside. In a large mixing bowl, whisk together the flour, baking …
From abajillianrecipes.com


DEVIL'S FOOD CUPCAKES RECIPE - QUICK AND SIMPLE RECIPES
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.
From baharrecipes.com


DEVIL'S FOOD CAKE BAKEALONG | CUPCAKE JEMMA CLASSIC
It's the WEEKEND! What's this? A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! Every ot...
From youtube.com


DEVIL'S FOOD CUPCAKES WITH CHOCOLATE CHIP BUTTERCREAM
How To Make Devil's Food Cupcakes. Step 1. Preheat the oven to 350 degrees F. and line 28-30 muffin tins with cupcake liners. Step 2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-size bowl. Add sugar and stir to mix. Step 3.
From ameessavorydish.com


DEVIL’S FOOD CUPCAKES WITH CREAM CHEESE FROSTING
Instructions. Preheat the oven to 350°F/175C°. Place cupcake papers in two cupcake tins. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In a small bowl, stir the coffee and brandy (I used brandy - use what you have or leave it …
From myrecipereviews.com


DEVIL’S FOOD CUPCAKES - THRIFTY FOODS
Method. Preheat the oven to 350 degrees F. Line the bottom of two, 12-cup muffin tins with paper liners. Melt the chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water. Whisk this mixture into chocolate, and then set aside to cool slightly. Beat butter and sugar until light and pale yellow in colour.
From thriftyfoods.com


HOMEMADE DEVIL'S FOOD CUPCAKES - BAKING WITH MOM
Instructions. 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


DEVILS FOOD CUPCAKES RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


BEST DEVIL'S FOOD CUPCAKES RECIPES - FOOD NETWORK CANADA
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


CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES RECIPE - BON APPéTIT
Step 1. 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 …
From bonappetit.com


DEVIL'S FOOD SALTED CARAMEL CUPCAKES | FOOD GYPSY
Cut the bottom half of the cake plug off (eat the leftovers) and then replace it on top of your cupcake and cover the seam with a swirl of icing. A huge hit with adults & kids alike. Devil’s Food Cake Recipe Adaped from David Lebovitz. 12 cupcakes (or one 9 inch cake) 9 tablespoons unsweetened cocoa powder 1½ cups cake flour (not self-rising)
From foodgypsy.ca


DEVILISH DEVIL'S FOOD CUPCAKES - CHICKABUG
For the first, a Devil’s food cupcake, decorated with a devilish combination of red vanilla frosting and black fondant horns seemed like a perfectly fitting, yet subtle, tribute to Halloween. This Devil’s food cake recipe is definitely one of my new favorite chocolate cake recipes.
From blog.chickabug.com


DEVIL’S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING
For the cupcakes: Preheat the oven to 350 degrees F/180 C. In a mixing bowl whisk together the cocoa powder, instant coffee, brown sugar, and hot water. Set aside. In a separate bowl, mix the flour, salt, baking powder, and baking soda together and set aside.
From errenskitchen.com


DEVILISH PUMPKIN DEVIL'S FOOD MUFFINS - INSTRUCTABLES
Step 3: Bake. Spoon dough/batter into greased, lined cupcake tins. Fill about 3 quarters of the way to the top. Shape will be a little irregular due to the density of the mix. Bake according to directions provided on the devil's food cake mix and check to ensure the middles are just cooked through with a toothpick or fork. Add Tip.
From instructables.com


CREAM CHEESE FILLED DEVILS FOOD CUPCAKE - MARISSA BOLDEN
INGREDIENTS. CUPCAKE BATTER 2.5c Flour 1/2c Cocoa Powder 1tsp Baking Powder 1c Butter, softened 1/2c Vegetable Oil 2&1/4c White Sugar 1/2c Milk
From twoandaknife.com


DEVIL'S FOOD CUPCAKES WITH PEANUT BUTTER FROSTING
Devil's Food Cupcakes. Adjust your oven rack to the 2nd level mark (just above center) and preheat your oven to 375ºF. Line 2 cupcake tins with cupcake liners and set to the side. In a small microwaveable bowl, melt the dark chocolate in 30-45 second increments at 50% power until the chocolate is melted and smooth.
From beyondthebutter.com


DEVIL'S FOOD CUPCAKES - CATZ IN THE KITCHEN
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 …
From catzinthekitchen.com


DEVIL'S FOOD CUPCAKES RECIPE | EPICURIOUS
For the frosting, melt the chocolate in a double boiler over hot, not simmering, water. Place the milk, sugar, and salt in a medium bowl and …
From epicurious.com


SALTED CARAMEL DEVIL’S FOOD CUPCAKES - MY DIVERSE KITCHEN
Lightly whisk together the cocoa powder, flour, corn-starch, salt, baking soda, and baking powder together in a bowl. In another bowl, with a hand held mixer, beat the butter and sugar until creamy. Then beat in the eggs, one at a time, till smooth. In a small bowl, dissolve the instant coffee powder in the hot water.
From mydiversekitchen.com


DEVIL'S FOOD CUPCAKES WITH CREAM FILLING (HOSTESS CUPCAKES)
Devil’s Food Cupcakes with Cream Filling ½ cup butter, room temperature 2 cups sugar 3 large eggs ¾ cup sour cream (low fat or full) 1 teaspoon vanilla extract 2 cups all purpose flour 2 teaspoon baking soda ½ teaspoon salt ¼ cup cocoa powder 2-oz dark chocolate 1 cup water, boiling . Preheat the oven to 350F and lightly grease two 12-cup muffin tins. In a large …
From seededatthetable.com


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


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