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.
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
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.
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 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.
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
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 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
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.
CREAM-FILLED DEVIL'S FOOD CUPCAKES
Steps:
- Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray.
- Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin two-thirds full and bake for 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out. Fill with vanilla cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for 20 minutes to set before serving.
- With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip.
- Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
DEVIL'S FOOD CUPCAKES WITH CHOCOLATE ICING
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
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
Provided by Amy M. Spindler
Categories dessert, side dish
Time 1h
Yield 32 cupcakes
Number Of Ingredients 14
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
CINNAMON DEVIL'S FOOD CUPCAKES
This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 40-45 cupcakes
Number Of Ingredients 14
Steps:
- Set oven to 325 degrees.
- Prepare regular muffin tins and line with paper liners.
- In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
- In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
- Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
- Stir in the mini chocolate chips.
- Spoon the batter evenly between the prepared muffin tins.
- Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
- Transfer the cupcakes to racks and cool completely before frosting.
Nutrition Facts : Calories 183.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.4, Sodium 150.6, Carbohydrate 30.4, Fiber 1.8, Sugar 21.5, Protein 2.5
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
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
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
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.
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
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 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
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DEVIL’S FOOD CUPCAKES RECIPE | BON APPéTIT
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4/5 (12)Estimated Reading Time 1 minServings 24
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line two standard 12-cup muffin tins with cupcake liners.
- Whisk cocoa powder and ¾ cup hot water (or brewed coffee) in a small bowl until smooth; whisk in eggs and vanilla.
- Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil and beat on medium-low speed, scraping down sides of bowl, until flour is evenly distributed and mixture is smooth. Add cocoa powder mixture and beat just until smooth.
- Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.
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