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
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.
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
CHIPOTLE DEVIL'S FOOD MINI CUPCAKES
These chocolatey cupcakes are made with chipotle chile powder, making for one devilishly delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
- In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
- Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Cupcake, Sodium 95 mg, Sugar 16 g, TransFat 0 g
DEVIL'S FOOD CUPCAKES W. CREAM CHEESE FROSTING (LOW CAL/FAT
A coworker on Weight Watchers brought these in and they are very rich and tasty! Each cupcake has 110 calories, 2 g fat, 20 g carbohydrates, and 3 g protein. I've made it as a two-layer cake also.
Provided by wife2abadge
Categories Dessert
Time 30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the cake mix, egg whites, carrots, water, and coffee.
- Using an electric mixer, beat on low speed for 30 seconds to blend slightly.
- Increase the speed to medium and beat for 2 minutes.
- Spoon the batter into 24 muffin cups that have been sprayed with nonstick spray.
- Bake for 20 minutes at 325 or until toothpick inserted in center comes out clean.
- Put the pans on cooling racks and let stand for 15 minutes.
- Remove cupcakes from pans and allow to cool.
- In a medium mixing bowl, combine cream cheese, confectioner's sugar, milk, and vanilla.
- Using an electric mixer, beat on medium speed until smooth.
- Using a rubber spatula, fold in the Cool Whip.
- Cover and refrigerate until needed.
- Top each cupcake with 1 tablespoon topping.
LOW FAT LOW SUGAR DEVILS FOOD CUPCAKES
If you are looking for a sweet chocolate treat that your kids will eat (with some veggies thrown in for good measure) then this is the recipe for you!
Provided by Jaime63
Categories Dessert
Time 27m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 4
Steps:
- Combine cake mix and pumpkin in a mixing bowl and beat until all of mix is wet. Spoon into muffin tins (use liners so that no oil or spray is needed to keep from sticking) and bake 18 - 22 minutes in a preheated 350 degree oven.
- Combine thawed Cool Whip and pudding mix in a large mixing bowl and beat with a whisk. Put back into refrigerator to chill.
- When cupcakes are done, set out to cool thoroughly. When cool, ice with Cool Whip mixture and serve.
Nutrition Facts : Calories 143.1, Fat 5.9, SaturatedFat 2.9, Cholesterol 0.4, Sodium 191.8, Carbohydrate 22.5, Fiber 0.7, Sugar 13.2, Protein 2.2
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
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
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