Devil Dogs Recipes

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CASSIES DEVIL DOG CUPCAKES



Cassies Devil Dog Cupcakes image

I always love when an idea I have comes out so much better than I had anticipated...well, let me tell you I outdid myself with these delicious Devil Dogs, Gobs...whatever you call them in your neck of the woods...I took one of my favorite dense chocolate cake recipes...added a friends delicious cream filling recipe, and some...

Provided by Cassie *

Categories     Chocolate

Time 30m

Number Of Ingredients 20

CAKE BATTER
3 c all purpose flour
6 Tbsp cocoa powder
1 1/2 c sugar
2 tsp baking soda
1 tsp salt
1 egg
3/4 c vegetable oil
2 Tbsp white vinegar
1 c water
1 c black coffee
2 1/2 tsp vanilla extract
FILLING
1 1/2 c marshmallow cream
1 1/4 c vegetable shortening
1 - 1 1/2 c confectioners' sugar
1 Tbsp vanilla extract
GANACHE IF YOU WANT TO USE
3 1/2 oz semi sweet or milk chocolate chips - i use ghiradelli
1/2 c heavy cream

Steps:

  • 1. Preheat oven to 350 degree F. Spray a cupcake tin with nonstick cooking spray - I use bakers secret. I did not line the tin with papers. So, you may want to sprinkle with a little flour if not using spray that contains it. You can make the Ganache now, if using it. That way it has plenty of time to thicken. Bring cream to a simmer in a small saucepan. Do not boil...when you see bubbles around the inside edge of pan, its ready to pour over the chocolate chips. Let sit for a few minutes so the chocolate has time to melt. Now whisk until all the chocolate is mixed into the cream. It will set up and get thicker as it cools. If you want it thicker, add more chips. If not hot enough to melt, place in microwave for 30 seconds, stir again. Set aside.
  • 2. In a mixing bowl or the bowl of your standing mixer, combine the flour, sugar, cocoa, baking soda and salt.
  • 3. In another bowl, mix coffee, water, vanilla, egg, vinegar and oil.
  • 4. Pour the wet ingredients into the dry and mix until well combined and smooth.
  • 5. I then added 1/4 cup of batter for each cupcake in the cupcake tin.
  • 6. Bake for 10 - 15 minutes or until pick comes out clean or with a few crumbs. Remove from oven and let cool on a cooling rack. About 5 minutes. I took a thin knife and went around the edges of the cupcake just to make sure none were sticking. Remove from tin and set aside.
  • 7. Make filling: In a large mixing bowl, add the shortening and marshmallow fluff. Beat for about 3 minutes till nice and fluffy.
  • 8. On low speed, beat in the sugar and vanilla; until well blended and fluffy.
  • 9. Cut the tops from the cupcake about 1/2 inch down from top. I took a small baggie and filled with the cream. Cut a hole in the bottom corner of one side. Pipe the cream onto the cupcake base. About 2 tablespoons worth. Replace the top.
  • 10. Now, you can either spread the tops with ganache...or sprinkle with powdered sugar or leave plain. Delicious! Enjoy! Note: After these were finished and I began typing out my recipe...I realized I forgot sugar in my cake...lol! Believe it or not, there was enough sweetness in the filling and Ganache, I never realized I forgot it... So, if you want a sugarless cake, go ahead...they were still wonderful. Lol! Just make sure you add the filling and Ganache...lol!

DEVIL DOGS



Devil Dogs image

Chocolate cake with cream filling.

Provided by Corinne

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 6

Number Of Ingredients 15

½ cup butter
1 cup white sugar
1 egg
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 cup milk
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
½ cup milk
2 ½ tablespoons all-purpose flour
½ cup white sugar
½ cup shortening
½ teaspoon vanilla extract

Steps:

  • Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
  • Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
  • To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
  • Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.

Nutrition Facts : Calories 705.8 calories, Carbohydrate 91.3 g, Cholesterol 76.6 mg, Fat 35.9 g, Fiber 3.6 g, Protein 9.3 g, SaturatedFat 15.7 g, Sodium 697.2 mg, Sugar 53.3 g

CHOCOLATE DEVIL DOGS



Chocolate Devil Dogs image

These light, fluffy treats are perfect for a nagging sweet tooth! Bake 'em up for your next bake sale, or get the kids involved and have them help prepare their own after-school snack! These are super kid-friendly.

Provided by Debi Newton

Categories     Chocolate

Time 1h

Number Of Ingredients 15

1/2 c shortening
1/2 c cocoa powder
1 c sugar
SIFT TOGETHER
2 1/3 c flour
11/2 tsp baking soda
1/2 tsp salt
ADD
1 c milk
1/2 tsp vanilla extract
FILLING
2/3 c margarine or butter
11/2 c powdered sugar
3/4 c marshmallow cream
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 425. Sift together flour, baking soda and salt; set aside.
  • 2. Mix shortening, cocoa and sugar, then add mixture of flour, baking soda and salt.
  • 3. Add milk and vanilla; combine. Drop by teaspoon onto ungreased cookie sheet. Bake for 8-10 minutes; cool completely.
  • 4. Mix filling ingredients and spread between two of the cooled cakes.

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