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
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.
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
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
DEVIL'S FOOD CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 12 cupcakes
Number Of Ingredients 15
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.
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
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.
RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING
Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- For cake, preheat oven to 350 degrees F.
- Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
- Place cocoa in a small bowl.
- Add water, slowly stirring, until well blended and smooth.
- Set aside until lukewarm.
- In a small bowl, mix flour, baking soda and salt.
- In medium bowl, cream butter and sugar with an electric mixer until fluffy.
- Beat in eggs, one at a time.
- Add the cooled chocolate mixture all at once, add vanilla and stir well.
- Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
- Do not overmix.
- Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
- Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
- When cooled, frost with mocha frosting (recipe below).
- Makes about 18 2 1/2 inch cupcakes.
- For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
- Using an electric mixer, cream the butter until smooth.
- Add the vanilla and salt.
- Add the sugar all at once and mix until almost blended.
- Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
- Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
- Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 5.6, Cholesterol 43.2, Sodium 189.2, Carbohydrate 44.4, Fiber 1.3, Sugar 30.8, Protein 3.1
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING
Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 16 servings
Number Of Ingredients 16
Steps:
- Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.
- Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).
- Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.
- Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.
- Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.
- Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.
- Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).
- Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram
DEVIL'S FOOD CUPCAKES WITH CHOCOLATY FROSTING
I begged my aunt for this recipe when I was 16 years old, and it's still my very favorite. The silly monster eyes give these devilish cupcakes some Halloween fun! They are always on my husband's short list for special desserts. -Dawn Koestner, St. Louis Park, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm., In a large bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, place chocolate chips in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until completely cold., Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. For monster eyes, trim both ends of each gumdrop. Attach a chocolate chip to one end; attach gumdrop to lollipop. Insert into cupcakes. Refrigerate cupcakes until serving.
Nutrition Facts : Calories 308 calories, Fat 17g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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- Preheat oven to 350° F. Line 18 muffin tin cups with paper cupcake liners. Sift together the flour, cocoa, baking soda and salt. Set aside.
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- In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
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