Devils Food Cupcakes

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.

Recipe From marthastewart.com

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



Devil's food cupcakes image

These sponges with a cream cheese topping are light yet wonderfully chocolatey

Recipe From bbcgoodfood.com

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
Calories388 calories
Fat20 grams fat
SaturatedFat12 grams saturated fat
Carbohydrate53 grams carbohydrates
Sugar43 grams sugar
Fiber1 grams fiber
Protein3 grams protein
Sodium0.39 milligram of sodium

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



Devil's Food Cupcakes image

Recipe From epicurious.com

Provided by David Page

Categories     Cake     Chocolate     Dessert     Bake     Spring     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cupcakes

Number Of Ingredients 15

For the Cupcakes
4 ounces unsweetened chocolate
2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot brewed coffee
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs, lightly beaten
For the Frosting (makes 1 cup)
4 ounces unsweetened chocolate
3/4 cup evaporated milk
1 cup confectioners' sugar
1/4 teaspoon kosher salt

Steps:

  • For the cupcakes, preheat the oven to 350°F. Line16 muffin cups with liners.
  • Melt the chocolate in a double boiler over hot, not simmering, water. Remove the pan from the heat.
  • 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 vegetable oil. Gradually whisk in the eggs, then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.
  • Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.
  • For the frosting, melt the chocolate in a double boiler over hot, not simmering, water. Place the milk, sugar, and salt in a medium bowl and stir until the sugar is dissolved, about 2 minutes. Add the chocolate in a slow stream and mix until thoroughly blended. Refrigerate for about 30 minutes before using. Frost the cupcakes with the frosting.

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Recipe From foodnetwork.com

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 WITH CHOCOLATE ICING



Devil's Food Cupcakes with Chocolate Icing image

Recipe From foodnetwork.com

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 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.

Recipe From bettycrocker.com

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
ServingSize1 Serving

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.

DEVILISH CUPCAKES



Devilish Cupcakes image

Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) dark cocoa candy melts
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
1 box (16 oz) powdered sugar
1 teaspoon vanilla
1 teaspoon red paste food color
Calories350
Carbohydrate46 g
Fat3 1/2
Fiber0 g
Protein2 g
SaturatedFat10 g
ServingSize1 Serving
Sodium240 mg

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
  • Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.

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.

Recipe From food.com

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
Calories202.2
Fat12.7
SaturatedFat7.6
Cholesterol54.7
Sodium123
Carbohydrate22.2
Fiber1.8
Sugar13.3
Protein3.2

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.

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.

Recipe From marthastewart.com

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.

PEANUT-FILLED DEVIL'S FOOD CUPCAKES



Peanut-Filled Devil's Food Cupcakes image

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19

1/2 cup plus 2 tablespoons butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1-1/4 cups cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee, cooled
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup dry roasted peanuts
Calories 294 calories
Fat19g fat (8g saturated fat)
Cholesterol57mg cholesterol
Sodium282mg sodium
Carbohydrate29g carbohydrate (20g sugars
Fiber1g fiber)
Protein6g protein.

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

MINT DEVIL'S FOOD CUPCAKES



Mint Devil's Food Cupcakes image

These are light, airy, and sure to bring a smile to your lips!

Recipe From allrecipes.com

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®)
Calories292.2 calories
Carbohydrate35.7 g
Cholesterol58.1 mg
Fat15.6 g
Fiber0.8 g
Protein3.4 g
SaturatedFat9.1 g
Sodium145.2 mg
Sugar24.2 g

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 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

Recipe From tasteofhome.com

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
Calories 308 calories
Fat17g fat (7g saturated fat)
Cholesterol29mg cholesterol
Sodium233mg sodium
Carbohydrate40g carbohydrate (29g sugars
Fiber2g fiber)
Protein3g protein.

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.

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THE BEST DEVIL'S FOOD CUPCAKE RECIPE
From ladybehindthecurtain.com
2019-10-03  · Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk …
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DEVIL'S FOOD CUPCAKES WITH CHERRY BUTTERCREAM | BAKES BY ...
From bakesbychichi.com
2015-07-22  · Wanted to share my cherry love plus this blog is missing a cherry recipe. I made a batch of devil’s food cupcakes using the same recipe from my devil’s food poke cake. Once the devil’s food cupcakes cooled the centre’s where scopped out and filled with cherry conserve. Simply carve a hole in the centre using a sharp knife. Be sure not to cut all the way to the bottom of the cupcake ...
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