Cinnamon Devils Food Cupcakes Recipes

CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES

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.

CREAM-FILLED DEVIL'S FOOD CUPCAKES

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.

CINNAMON DEVIL'S FOOD CUPCAKES

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.

DEVIL'S FOOD CUPCAKES

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 WITH CHOCOLATY FROSTING

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.

MINT DEVIL'S FOOD CUPCAKES

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.

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING

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.

DEVIL'S FOOD CUPCAKES

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.

CHIPOTLE DEVIL'S FOOD MINI CUPCAKES

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.

DEVIL'S FOOD CUPCAKES

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.