Devils Food Cupcake Recipes

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DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 12 cupcakes

Number Of Ingredients 15

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

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



Devil's Food Cupcakes image

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

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)

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.

MINT DEVIL'S FOOD CUPCAKES



Mint Devil's Food Cupcakes image

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

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®)

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

DEVIL'S FOOD CUPCAKES WITH CHOCOLATY FROSTING



Devil's Food Cupcakes with Chocolaty Frosting image

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

1 ounce unsweetened chocolate, chopped
1 cup hot strong brewed coffee
1-3/4 cups sugar
2/3 cup canola oil
1 large egg
2 cups all-purpose flour
1/2 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
2 cups semisweet chocolate chips
1-1/2 cups heavy whipping cream
1/2 cup light corn syrup
1 teaspoon vanilla extract
Optional decorations: gumdrops, semisweet chocolate chips and regular or Dum Dums lollipops

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.

DEVIL'S FOOD CUPCAKES FOR TWO



Devil's Food Cupcakes for Two image

A chocolaty dessert for two that's ready in just 10 minutes, our Devil's Food Cupcakes for Two is made in the microwave.

Provided by By Stephanie Wise

Categories     Dessert

Time 10m

Yield 2

Number Of Ingredients 9

6 tablespoons Gold Medal™ unbleached all-purpose flour
1/2 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
1/4 cup unsweetened Dutch processed baking cocoa
2 eggs
1/4 cup vegetable oil
1/4 cup milk
Powdered sugar

Steps:

  • In medium bowl, mix flour, baking powder, granulated sugar, brown sugar and cocoa with whisk until thoroughly combined. Add eggs, oil and milk; stir with whisk until smooth.
  • Pour batter evenly into 2 (1-cup) microwavable coffee cups. Microwave on High about 3 minutes or until outsides edges are firm and centers are almost set. Watch to make sure the batter doesn't overflow (if it looks like it's about to overflow, stop the microwave until the batter settles back down, then continue to heat).
  • Immediately sprinkle cupcakes with powdered sugar. Serve warm.

Nutrition Facts : ServingSize 1 Serving

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

DEVIL'S FOOD CUPCAKES WITH CHOCOLATE GANACHE FROSTING



Devil's Food Cupcakes with Chocolate Ganache Frosting image

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

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

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.

DEVIL'S FOOD CUPCAKES WITH CHOCOLATE ICING



Devil's Food Cupcakes with Chocolate Icing image

Provided by Ellie Krieger

Categories     dessert

Yield 8 cupcakes

Number Of Ingredients 18

Paper cupcake liners
1/2 cup whole-grain pastry flour
1/2 cup cake flour
1/2 cup natural cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/4 cup lowfat buttermilk
2 tablespoons unsalted butter
1/4 cup canola oil
1/2 cup dark brown sugar
1 egg
1 egg white
1/2 cup confectioners' sugar
1 tablespoon nonfat milk, plus more if needed
1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped
1 1/2 tablespoons whipped cream cheese
2 tablespoons confectioners' sugar

Steps:

  • Place rack in center of oven and preheat oven to 350 degrees F.
  • Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.
  • Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.
  • Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.

DEVIL'S FOOD CUPCAKES



Devil's food cupcakes image

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

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

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

HEALTHY BUT DELICIOUS DEVIL'S FOOD CUPCAKES



Healthy but Delicious Devil's Food Cupcakes image

Only two ingredients in this recipe, devil's food cake mix and canned pumpkin. Sounds like it wouldn't be very good but it is! These cupcakes turn out moist and are surprisingly chocolatey tasting, you barely detect the pumpkin taste at all. And because there's no oil or eggs they are a healthy alternative to your typical cupcake. Make sure to use pure pumpkin and not pumpkin pie filling! You could also add chocolate chips, nuts, etc. to pep these up a little.

Provided by StephanieNS

Categories     Dessert

Time 25m

Yield 16 cupcakes, 16 serving(s)

Number Of Ingredients 2

1 (18 1/4 ounce) box devil's food cake mix
1 (15 ounce) can canned pumpkin

Steps:

  • Preheat oven to 400 degrees.
  • Stir the cake mix and pumpkin together until well blended (batter will be thick).
  • Put the mixture into 16 cupcake baking cups.
  • Bake for 20 minutes and then allow them to cool.

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

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

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

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

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Provided by Amy M. Spindler

Categories     dessert, side dish

Time 1h

Yield 32 cupcakes

Number Of Ingredients 14

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

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

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From windycitybaker.com


DEVILS FOOD CUPCAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish. In a bowl, mix together the soy sauce and ground ginger.
From stevehacks.com


DEVIL’S FOOD SPIDER CUPCAKES RECIPE - RECIPES.NET
2022-07-29 Instructions. Preheat oven to 350 degrees F. Line two 12-cup muffin pans with muffin cups. Mix cocoa and ½ cup of the sugar into scalded milk. Then set aside to cool.
From recipes.net


DEVIL'S FOOD CUPCAKES WITH CREAM CHEESE FROSTING – MY RECIPE …
2022-02-20 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


LOW CARB DEVIL'S FOOD CAKE CUPCAKES - HEALTHY SWEET EATS
2019-06-20 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


DEVIL'S FOOD CUPCAKES WITH PEANUT BUTTER FROSTING
2019-11-26 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 RECIPE | EPICURIOUS
2004-08-20 Sift the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and …
From epicurious.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


DEVIL'S FOOD CUPCAKES - TASTE OF THE SOUTH MAGAZINE
Instructions. Preheat oven to 350°. Line 28 muffin cups with paper liners. Set aside. For cupcakes: In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, cocoa ...
From tasteofthesouthmagazine.com


DEVIL’S FOOD CUPCAKES | RECIPES | MYFITNESSPAL
2022-02-08 Bake until a toothpick comes out clean when inserted in the center of a cupcake, 20–25 minutes. Transfer cupcakes to a cooling rack and let cool completely. To make the frosting, sift the cocoa powder into a medium bowl. Gradually whisk in the maple syrup and vanilla. Add the butter and whisk until smooth.
From blog.myfitnesspal.com


DEVIL’S CHOCOLATE CUPCAKES - LEMON MERINGUE STUDIO
2021-02-27 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
2015-02-02 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


DEVIL’S FOOD CUPCAKES WITH VANILLA BUTTERCREAM ICING
Pour into prepared muffin pans. Bake in preheated oven, 23-25 minutes or until top springs back when lightly touched. Cool. Buttercream Icing. Cream butter and half the icing sugar in large bowl with electric mixer until light and fluffy. Add milk and …
From robinhood.ca


DEVIL'S FOOD CAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan. In a large mixing bowl, beat together the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes. In a separate bowl, whisk together the flour, cocoa, and baking powder.
From kingarthurbaking.com


DEVIL'S FOOD CUPCAKES - DEBBIEDOOS
2013-06-26 1-2 T. Milk. Instructions: Heat oven to 350 degrees. Combine shortening, sugars, eggs, vanilla and melted chocolate. Add salt, baking soda and 1 c. flour. Slowly add buttermilk and remaining 2/3 c. flour. Beat on high for 3 minutes. Pour …
From debbie-debbiedoos.com


DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FILLING RECIPE
Step 1. 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. Advertisement. Step 2. In another bowl, mix flour, cocoa, baking powder, and salt.
From myrecipes.com


RECIPE: CREAM-FILLED DEVIL'S FOOD CUPCAKES WITH GANACHE FROSTING ...
3 eggs. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup coffee, brewed strong and hot. Vanilla cream filling (recipe follows) Ganache frosting (recipe follows) Set a rack in the middle of the oven and preheat to 350 degrees F. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa ...
From recipelink.com


DEVIL'S FOOD CUPCAKES WITH TWO INGREDIENT CHOCOLATE BUTTERCREAM
2012-06-10 3 teaspoons baking soda. 1/2 teaspoon salt. 2 teaspoons baking powder. Preheat oven to 375º. In a microwavable bowl or double broiler, combine the sour cream, butter, and chocolate. If using microwave turn down the power a little and stir every 45 seconds or so. Heat and stir just until chocolate is completely melted.
From yammiesnoshery.com


DEVIL'S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING RECIPE
2018-09-17 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


DEVIL'S FOOD CUPCAKES RECIPE WITH VANILLA CREAM FILLING
2010-07-07 Instructions. Preheat the oven to 350F/180 C and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time. In a small bowl, whisk together flour, baking soda and salt.
From mariasmenu.com


DEVIL'S FOOD CUPCAKES WITH CREAM CHEESE ICING - ZOëBAKES
2016-03-18 Instructions. Heat the oven to 350 degrees F and prepare 1 dozen large muffin tins with Paper Baking Cups (or two 9-inch rounds). Combine all the dry ingredients together in a large bowl and whisk until combined, set aside. Whisk together, eggs, …
From zoebakes.com


DEVIL'S FOOD CUPCAKES - CATZ IN THE KITCHEN
2019-07-10 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 GIRL
2008-09-04 In a small bowl, stir together the buttermilk and water. In an extra-large bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat about an 2 additional minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
From recipegirl.com


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