Devils Food Cupcakes With Marshmallow Filling Recipes

DEVIL'S FOOD CUPCAKES

Steps:

• To make the cupcakes:
• Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
• In a large bowl, beat the butter and the sugar together until light and fluffy.
• Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
• Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
• Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.

CREAM-FILLED DEVIL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
• Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
• Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
• Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing.
• Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
• For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
• For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
• For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.

DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.

DEVIL'S FOOD CUPCAKES WITH CHOCOLATY FROSTING

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm., In a large bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, place chocolate chips in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until completely cold., Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. For monster eyes, trim both ends of each gumdrop. Attach a chocolate chip to one end; attach gumdrop to lollipop. Insert into cupcakes. Refrigerate cupcakes until serving.

MINT DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
• Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
• Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
• Mix milk, vinegar, and peppermint extract together in another small bowl.
• Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
• Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
• Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
• Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING

Steps:

• Cake.
• Preheat oven to 350°F.
• In electric mixer set on medium cream butter and sugar until light and fluffy.
• Add eggs one at a time until completely mixed.
• In a small mixing bowl combine hot water and cocoa powder, mix until smooth.
• Lower speed on mixer and slowly add cocoa mixture.
• In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream.
• Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
• Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
• Fill liner 1/3 full or slightly more for rounder tops.
• Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
• Remove and allow to completely cool then frost.
• Frosting.
• Beat butter on high in electric mixer until creamy.
• Add marshmallow creme, mix completely.
• Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.

DEVIL'S FOOD CUPCAKES

Steps:

• Preheat 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.

DEVIL'S FOOD CUPCAKES WITH 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

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.

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FILLING

Steps:

• 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.
• In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
• Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
• With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
• Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
• Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.
• Cream Cheese Frosting: In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth. 12 points per cupcake

RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING

Steps:

• For cake, preheat oven to 350 degrees F.
• Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
• Place cocoa in a small bowl.
• Add water, slowly stirring, until well blended and smooth.
• Set aside until lukewarm.
• In a small bowl, mix flour, baking soda and salt.
• In medium bowl, cream butter and sugar with an electric mixer until fluffy.
• Beat in eggs, one at a time.
• Add the cooled chocolate mixture all at once, add vanilla and stir well.
• Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
• Do not overmix.
• Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
• Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
• When cooled, frost with mocha frosting (recipe below).
• Makes about 18 2 1/2 inch cupcakes.
• For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
• Using an electric mixer, cream the butter until smooth.
• Add the vanilla and salt.
• Add the sugar all at once and mix until almost blended.
• Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
• Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
• Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.