Devils Food Cupcakes With Chocolate Ganache Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



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.

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.

CHOCOLATE DEVIL'S FOOD CUPCAKES



Chocolate Devil's Food Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 36 medium-sized cupcakes

Number Of Ingredients 23

3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
Ganache, recipe follows
Violet Buttercream, recipe follows
8 ounces chocolate
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
4 ounces egg whites
6 ounces sugar
8 ounces butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon violet essence
Violet food coloring

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
  • Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
  • Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
  • Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

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

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

More about "devils food cupcakes with chocolate ganache frosting recipes"

DEVIL'S FOOD CUPCAKES WITH CHOCOLATE GANACHE FROSTING …
devils-food-cupcakes-with-chocolate-ganache-frosting image
2008-02-12 The chocolate ganache, which is both the filling and frosting for the cupcakes, needs time to set. You can make the ganache a day ahead of time, or if you're in a rush, chill it in the freezer for about an hour until it sets …
From recipes.oregonlive.com
See details


EASY DEVIL'S FOOD CUPCAKES WITH CHOCOLATE FROSTING RECIPE
easy-devils-food-cupcakes-with-chocolate-frosting image
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 …
From diethood.com
See details


THE BEST DEVIL’S FOOD CUPCAKE RECIPE
the-best-devils-food-cupcake image
2019-10-03 Instructions. Preheat oven to 350 degrees. Line muffin tins with 20 cupcake liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter …
From ladybehindthecurtain.com
See details


DOUBLE CHOCOLATE DEVIL’S FOOD CUPCAKES WITH VANILLA …
double-chocolate-devils-food-cupcakes-with-vanilla image
For the Cupcakes: Place baking rack in the center of the oven. Preheat oven to 350F (180C) and line cupcake pans with 16 muffin cups. In a small mixing bowl, add the cocoa powder, hot espresso and vanilla extract. Whisk until …
From vanillaandbean.com
See details


DEVIL’S FOOD CUPCAKES WITH PERFECT CHOCOLATE FROSTING
devils-food-cupcakes-with-perfect-chocolate-frosting image
2012-03-12 Ingredients for Frosting (makes enough frosting for 12 cupcakes) 4 ounces unsweetened chocolate (120 grams), coarsely chopped. 2/3 cup unsalted butter (150 grams), room temperature. 1 1/3 cups confectioners …
From mydanishkitchen.com
See details


DEVIL'S FOOD CUPCAKES WITH FRESH MINT CHOCOLATE …
devils-food-cupcakes-with-fresh-mint-chocolate image
2015-07-24 Cupcakes. 1) Add hot water to chopped chocolate and cocoa powder. This process intensifies the cocoa flavour. 2) Whisk to melt the chocolate and dissolve the cocoa powder. 3) Add in buttermilk (or …
From foodiebaker.com
See details


DEVIL'S FOOD CUPCAKES + RICH CHOCOLATE FROSTING - IN …
devils-food-cupcakes-rich-chocolate-frosting-in image
2010-02-11 Jennie's Master Recipe for Devil's Food Cake. makes 36 cupcakes or two 9-inch cake layers. Yes, this recipe makes a LOT of cupcakes, so it’s a good thing they store well in the freezer, tightly wrapped in saran and …
From injennieskitchen.com
See details


DEVIL’S FOOD CHOCOLATE CUPCAKES - SHIRLGARD
devils-food-chocolate-cupcakes-shirlgard image
2017-02-11 Have the bowl covered with plastic wrap while poaching. Mash raspberries with potato masher, Strain the mashed berries through a fine mesh strainer, using a bowl scraper to push through. Discard the seeds that are left. …
From shirlgard.com
See details


DEVIL'S FOOD CUPCAKES - BROWNED BUTTER BLONDIE
devils-food-cupcakes-browned-butter-blondie image
2019-09-05 Add the unsweetened cocoa powder slowly and mix until fully incorporated on medium speed. Increase speed to high and mix for 1 minute. Add the heavy cream and and mix on high speed for 3-4 minutes or until the …
From brownedbutterblondie.com
See details


DEVIL’S FOOD CUPCAKES WITH CHOCOLATE FROSTING 令人着 …
devils-food-cupcakes-with-chocolate-frosting-令人着 image
2015-07-30 Instructions. Preheat oven to 170 deg c and line muffin cup with paper liners. Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the buttermilk. In a …
From anncoojournal.com
See details


DEVIL'S FOOD CUPCAKES WITH FLUFFY FROSTING - TASTE AND …
devils-food-cupcakes-with-fluffy-frosting-taste-and image
2017-01-06 Preheat the oven to 350ºF. In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set the bowl aside. In another large bowl, beat the butter with a mixer on high for 30 seconds. Add the sugar and vanilla and …
From tasteandtellblog.com
See details


DEVIL’S FOOD CUPCAKES RECIPE | BON APPéTIT
devils-food-cupcakes-recipe-bon-apptit image
2016-06-16 Step 3. 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 ...
From bonappetit.com
See details


DEVIL'S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING …
devils-food-cupcakes-with-dark-chocolate-frosting image
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, …
From errenskitchen.com
See details


DEVIL'S FOOD CUPCAKES WITH CREAM CHEESE ICING
devils-food-cupcakes-with-cream-cheese-icing image
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. …
From zoebakes.com
See details


DECADENT DEVIL'S FOOD CAKE CUPCAKES - WINDY CITY BAKER
decadent-devils-food-cake-cupcakes-windy-city-baker image
2021-04-09 Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of the stand mixer fitted with the paddle attachment. Add the sugar and mix on low speed until combined. Slowly, pour in the oil with the …
From windycitybaker.com
See details


DEVIL’S FOOD CHOCOLATE CUPCAKES - VERMONT CREAMERY
devils-food-chocolate-cupcakes-vermont-creamery image
STEP 1. Make ice cream by blending all ice cream ingredients except cherries in large bowl. Freeze in ice-cream freezer according to directions. Once ice cream is churned (after about 35 minutes), add strained cherries and 3 tablespoons of …
From vermontcreamery.com
See details


DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE - PANTRY NO. 7
2013-12-11 Bake for 15 minutes for cupcakes and 30 -40 minutes for 9 inch cake. While cupcakes are cooling, prepare the chocolate ganache. Place chocolate in a medium bowl and set aside. In a small pot, bring heavy cream to a simmer. Pour hot cream over the chocolate and mix until well combined. Add butter and continue to stir.
From pantryno7.com
See details


DEVIL’S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING - YOUTUBE
This recipe from scratch for these Devils food cupcakes are so moist and delicious with their dark frosting, and so easy to make why not involve the kids too...
From youtube.com
See details


CHOCOLATE CUPCAKE RECIPE STUFFED WITH GANACHE AND FROSTED
Once completely cooled (make sure you cool the cupcakes or your ganache will melt) frost with the rest of your ganache frosting. You should have extra ganache left over - about a cup. TIP: If you're using a food processor, put the chips in the container. Then slowly poor warm cream over the chips with the processor on. It will whip the ...
From bakespace.com
See details


DEVIL'S FOOD CUPCAKES WITH CHOCOLATE GANACHE FROSTING USING
Subscribe & check out my other videos! www.youtube.com/cookingandcraftingThese devil's food cupcakes are moist and delicious, but when you add in the chocola...
From youtube.com
See details


DEVIL'S FOOD CAKE RECIPE 9X13 - THERESCIPES.INFO
Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan (s). Step 6. 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 …
From therecipes.info
See details


DEVIL'S FOOD CUPCAKES W/CHOCOLATE GANACHE FROSTING
2007-01-16 Check to make sure your oven is at 375º and bake for 15-20 minutes until cupcakes are set. Poke with a toothpick to confirm they are done. The toothpick should slide out smoothly without any cake on it. Once completely cooled (make sure you cool the cupcakes or your ganache will melt), frost with the rest of your ganache frosting.
From food.com
See details


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
See details


DEVIL’S FOOD CUPCAKES WITH WHIPPED CHOCOLATE GANACHE FROSTING
2016-08-10 Devils food cupcake with whipped ganache frosting by twocarolines.com. 2 cups cake flour 2/3 cup natural cocoa powder 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/2 cup buttermilk 1/3 cup water 3/4 cup (1 1/2 sticks) unsalted butter at room temperature 1 3/4 cup sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract. Frosting:
From twocarolines.com
See details


DEVIL'S FOOD CUPCAKES WITH GANACHE FROSTING | OREGONIAN RECIPES
2009-05-29 Ingredients. Cupcakes. 1/2 cup (2 1/2 ounces) unsifted unsweetened Dutch-process cocoa powder. 1/2 cup (4 ounces) plus 1 cup (8 ounces) water. 1 1/2 sticks (6 ounces) unsalted butter, softened (65 to 68 degrees)
From recipes.oregonlive.com
See details


DEVILS FOOD CUPCAKES WITH CHOCOLATE FROSTING - MY STORY IN RECIPES
2015-03-29 But this is a realistic and achievable Devils Food cupcake recipe. Devils Food Cupcakes Chocolate Frosting 3/4 cup unsweetened cocoa powder 2 cups butter, softened 3/4 cup hot water 5 cups powdered sugar 3 cups all-purpose flour 2 teaspoons vanilla ...
From mystoryinrecipes.com
See details


DEVIL'S FOOD CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING
2012-05-23 For the dark chocolate frosting. First, melt the chocolate and cream in a microwave-safe bowl or double boiler let cool completely. Next, cream the butter and sugar until light and fluffy. Then, add vanilla and salt - and combine well. Lastly, add the cooled chocolate and cream mix.
From veenaazmanov.com
See details


DEVIL'S FOOD CUPCAKES RECIPE - NYT COOKING
Preparation. 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 …
From cooking.nytimes.com
See details


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
See details


DEVIL’S FOOD CHOCOLATE CAKE WITH GANACHE FROSTING - FRESH LIVING
Preheat oven to 180˚ C and line an 18-20cm cake tin with baking paper. Whisk hot milk into coffee powder and set aside to cool. Sift together flour, cocoa powder, bicarb and baking powder. Add salt. Cream butter and sugar in a separate bowl, using an electric mixer, until pale and sugar has almost dissolved, about 10 minutes.
From pnpfreshliving.com
See details


DEVIL'S FOOD CUPCAKES RECIPE - QUICK AND SIMPLE RECIPES
2018-06-12 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.
From baharrecipes.com
See details


HALLOWEEN DEVIL'S FOOD CUPCAKES WITH BUTTERCREAM FROSTING
2012-10-17 Beat in the eggs. Beat in a quarter of the flour mixture along with all of the melted chocolate mixture. Add the remaining flour mixture and 1 cup of buttermilk to the batter alternately in small amounts, beating thoroughly after each addition. Stir in the vanilla. Line two cupcake tins with paper liners.
From toriavey.com
See details


BEST DEVIL'S FOOD CHOCOLATE CUPCAKES - STYLE SWEET
2016-06-07 Mix for a couple minutes until thoroughly combined. 5. Add the vanilla, almond, and eggs – one at a time, making sure each in incorporated before adding in the next. Stop mixing and scrape down the sides and bottom of the bowl. 6. With the mixer on low, stream in the chocolate mixture until combined. 7.
From stylesweet.com
See details


DOUBLE CHOCOLATE STRAWBERRY CUPCAKES | FOODTALK
2 days ago Cupcakes. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, mix together the egg, sour cream, vegetable oil, and vanilla with a whisk until combined. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon or rubber spatula.
From foodtalkdaily.com
See details


CHOCOLATE DEVIL’S FOOD CUPCAKES WITH EASY VANILLA FROSTING
2009-01-09 The creamy vanilla frosting recipe makes enough to spread an ample amount of frosting on each cupcake. You’ll want to double it, however, if you want mounds of frosting on each cupcake or you’re going to pipe the frosting on with a decorating bag. For other great cupcake ideas, visit Cupcake Tuesday. Chocolate Devil’s Food Cupcakes-recipe from …
From inspired2cook.com
See details


DEVIL'S FOOD CUPCAKES - RECIPE GIRL
2008-09-04 Set a heatproof, deep bowl over a saucepan of about 1 1/2 inches of nearly simmering water. Add the chocolate and cream and whisk just until melted and smooth. Add the butter; whisk until melted and smooth. Remove the bowl from the pan and let the mixture cool to room temperature, then chill, covered, for 15 minutes.
From recipegirl.com
See details


DEVIL’S FOOD CUPCAKES WITH FLUFFY FROSTING - CUPCAKE DAILY BLOG
2017-06-08 The cupcakes are deep chocolate, contrasted by the light and fluffy marshmallow frosting. Devil’s Food Cupcakes with Fluffy Frosting RECIPE available here > Taste and Tell. More Cupcake Recipes. February 10, 2018 Salted Caramel Cupcakes. February 8, 2018 White Chocolate Cupcakes . February 7, 2018 Chocolate Chip Cookie Cupcakes. February 6, …
From thecupcakedailyblog.com
See details


DEVILS FOOD CAKE RECIPE WITH GANACHE FROSTING- BAKER BETTIE
For the Cake. Preheat your oven to 350°F. Butter two 8x2-inch round cake pans and grease and flour the pans, tapping out any excess flour. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color- about 3 to 5 minutes.
From bakerbettie.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Videos

Devil's Food Cupcakes with Chocolate Ganache Frosting using Yolli Tulip Wrappers
15K views-07:12
Martha Stewart Makes Chocolate Ganache | Martha Bakes S6E3 "Chocolate Ganache"
45K views-22:53
Chocolate Cupcakes Recipe with Chocolate Ganache Frosting: How To: Dishin With Di # 156
199K views-10:55
Devils food cupcakes with dark chocolate ganache buttercream
41 views-08:49
Moist & Delicious Devil's Food Cupcakes with Peanut Butter Frosting!
32 views-00:56
Chocolate Dipped Strawberry Cupcakes | Devil's food cake cupcake | Cream Cheese Frosting
957 views-04:33

Top Asked Questions

How do you Frost a devil's food cupcake?
Bake the devil's food cupcakes for about 18-20 minutes (about 25-30 for 9-inch rounds) or until a tester comes out clean. Allow to cool on a cake rack and then frost with cream cheese icing (recipe follows). Cream Cheese Icing: Combine all the ingredients in a medium sized bowl and cream together until smooth.
What is a devil’s food cupcake?
A dark, rich devil’s food cupcake made moist and tender thanks to a generous dose of buttermilk. Topped with heaps […] A dark, rich devil’s food cupcake made moist and tender thanks to a generous dose of buttermilk. Topped with heaps of chocolate fudge buttercream and festive sprinkles perfect for any occasion.
How long to bake Devil’s Food Cupcakes?
Bake the devil’s food cupcakes for about 18-20 minutes or until a tester comes out clean. Allow to cool on a cake rack and then frost with cream cheese icing.
How do you make deep chocolate cupcakes with cream cheese?
These deep chocolate cupcakes with a dark chocolate, cream cheese topping are light yet wonderfully chocolaty. In a mixing bowl whisk together the cocoa powder, instant coffee, brown sugar, and hot water. Set aside.

Related Search