Mint Devils Food Cupcakes Recipes

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DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

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.

CREAM-FILLED DEVIL'S FOOD CUPCAKES



Cream-Filled Devil's Food Cupcakes image

These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 23

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon pure vanilla extract
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
Filling:
2 cups marshmallow creme
1/2 cup confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Glaze:
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
Icing:
1 cup confectioners' sugar
2 tablespoons unsalted butter, melted

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



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.

MINT DEVIL'S FOOD CUPCAKES



Mint Devil's Food Cupcakes image

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

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®)

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

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

CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES



Cinnamon-Scented Devil's Food Cupcakes image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Summer     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 30

Number Of Ingredients 16

30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips

Steps:

  • Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
  • Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
  • Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
  • Decorate cupcakes with mini roses up to 4 hours before serving.

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

Provided by Amy M. Spindler

Categories     dessert, side dish

Time 1h

Yield 32 cupcakes

Number Of Ingredients 14

32 baking cups
3 ounces good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups (packed) dark brown sugar
3 eggs
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
6 ounces (6 squares) semisweet chocolate
1/3 cup heavy cream
1 tablespoon sugar
1 1/2 tablespoons butter

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

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

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING



Devil's Food Cupcakes With Marshmallow Frosting image

We love Entenmann's Marshmallow Devil's Food Cake but it is almost impossible to find. I found this on the net and my family loved it. Enjoy!

Provided by Darlene in Georgia

Categories     Dessert

Time 22m

Yield 24 muffins

Number Of Ingredients 18

1/2 cup unsalted butter
3/4 cup fine sugar
3 large eggs
2/3 cup cocoa powder (Hershey's)
1/2 cup hot water
2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon instant coffee granules (Folgers recommended)
3/4 cup unsalted butter
1 (13 ounce) jar marshmallow creme
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon light corn syrup
1 pinch salt

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.

Nutrition Facts : Calories 271.9, Fat 12.7, SaturatedFat 7.7, Cholesterol 56.1, Sodium 126, Carbohydrate 38.1, Fiber 1, Sugar 21.7, Protein 2.7

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.

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From foodmaster.info


DEVIL’S FOOD CUPCAKES OR CAKE LAYERS – LAUREN GROVEMAN
Stop the machine and, using a sturdy rubber spatula, scrape up the butter mixture from the bottom of the bowl and beat again, briefly. Turn off the machine and, all at once, add the dry mixture and 1 1/2 cups buttermilk for cake layers (or 1 1/4 cups for cupcakes), and beat on low for 1 full minute, to incorporate well.
From laurengroveman.com


SECRET-INGREDIENT DEVIL'S FOOD CUPCAKES RECIPE | MYRECIPES
Directions. Preheat oven to 350 degrees F. Place papers in 24 muffin-tin cups. In a mixing bowl, beat eggs. Beat in mayonnaise. Mix well with devil's food cake mix, water, and vanilla. Divide the batter among the cups. Bake until toothpick inserted comes out clean, about 25 minutes. Cool.
From myrecipes.com


DEVIL’S CHOCOLATE CUPCAKES - LEMON MERINGUE STUDIO
2021-02-27 Method. pre-heat oven 350℉. line a muffin tin with paper cupcake liners. into a bowl, sift flour, cocoa powder, baking soda & salt. beat butter with the sugar on medium speed for 2 minutes in a standup mixer with a paddle attachment. beat in the eggs & vanilla, for 1 minute, scrape, blend in well. beat in chocolate. reduce speed to low.
From lemonmeringuestudio.ca


MINT DEVIL'S FOOD CUPCAKES THE BEST RECIPES
2020-01-20 Preheat oven to 350 levels F (one hundred seventy five levels C). Lightly spray 12 muffin cups. Heat butter and chocolate collectively in a small saucepan over low heat until melted, approximately 5 minutes.
From uu-talkinn-shitt.blogspot.com


ST. PATRICK’S DAY CUPCAKES WITH DEVIL’S FOOD AND MINT
2022-01-29 Cook the Cupcakes. Preheat oven to 350 degrees. Line a 12 cup cupcake pan with liners. Prepare the Devil's Food cake mix according to directions. Pour into the cupcake pan. Bake for 15 minutes. Let cool. Decorate the Cupcakes. Frost the top of the cupcakes with this Betty Crocker Cupcake Frosting or use regular white frosting.
From homemadelovely.com


DECADENT DEVIL'S FOOD CAKE CUPCAKES - WINDY CITY BAKER
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 mixer running at low speed and continue mixing until all of the dry ingredients are moistened and crumbly.
From windycitybaker.com


MINI DEVIL’S FOOD CUPCAKES WITH MILK CHOCOLATE CREAM CHEESE …
2019-07-22 Step 1. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the cream cheese, butter, and salt on medium-high speed until light and fluffy, about 2 to 3 minutes. Step 2. Slowly add the melted chocolate and beat for …
From eazypeazylemonsqueezee.com


CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES RECIPE | BON APPéTIT
2004-05-31 Step 1. Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift …
From bonappetit.com


DEVIL’S FOOD THIN MINT CUPCAKES WITH PEPPERMINT BUTTERCREAM
2013-03-12 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.
From bakedinthesouth.com


DEVIL'S FOOD CUPCAKES — WHAT THE FRUITCAKE?!
Method. Preheat oven to 180°C (160°C Fan Assisted) Line cupcake pans with 24 cupcake liners. Whisk together coffee and cocoa and a small bowl, cover bowl with clingfilm and set aside. Sift together flour, bicarb and baking powder, set aside. Measure out buttermilk and mix with vanilla extract, set aside.
From mandymortimer.com


BEST DEVIL'S FOOD CUPCAKES RECIPES - FOOD NETWORK CANADA
2016-10-04 Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray. Step 2 Whisk together the flour, baking soda, baking powder and 1/2 teaspoon salt in a …
From foodnetwork.ca


ANDES MINT CUPCAKES - YOUR CUP OF CAKE
2011-05-30 1. Preheat oven to 350 degrees and line two cupcake pans with paper liners. 2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition. 3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 4.
From yourcupofcake.com


DEVIL’S FOOD CUPCAKES WITH VANILLA BUTTERCREAM ICING
Bake in preheated oven, 23-25 minutes or until top springs back when lightly touched. Cool. Buttercream Icing. Cream butter and half the icing sugar in large bowl with electric mixer until light and fluffy. Add milk and vanilla. Beat in remaining icing …
From robinhood.ca


HOMEMADE DEVIL'S FOOD CUPCAKES - BAKING WITH MOM
2019-04-22 Mix together flour, cocoa, baking soda and salt in a medium bowl. Set aside. In a mixing bowl with a hand mixer or kitchen aid mixer, cream together shortening, sugar and vanilla. Mix until well combined. Add eggs one at a time, mixing well. Add flour mixture about ½ cup at a time, switching with water.
From bakingwithmom.com


SPICY LITTLE DEVIL'S FOOD CUPCAKES - A BAJILLIAN RECIPES
2016-10-10 Preheat oven to 350ºF, and line a muffin pan with cupcake liners. In a bowl, stir together the water, cocoa powder, and espresso powder until fully dissolved; set aside. In a large mixing bowl, whisk together the flour, baking soda, salt, …
From abajillianrecipes.com


DEVIL’S FOOD CUPCAKES - THRIFTY FOODS
Method. Preheat the oven to 350 degrees F. Line the bottom of two, 12-cup muffin tins with paper liners. Melt the chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water. Whisk this mixture into chocolate, and then set aside to cool slightly. Beat butter and sugar until light and pale yellow in colour.
From thriftyfoods.com


DEVIL'S FOOD CUPCAKES WITH FLUFFY FROSTING - TASTE AND TELL
2017-01-06 To make the cupcakes: Line 24 cupcake tins with cupcake liners. 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 continue to beat until it is well combined.
From tasteandtellblog.com


DEVIL’S FOOD THIN MINT CUPCAKES WITH PEPPERMINT BUTTERCREAM
2013-03-12 Place a crushed thin mint in each cupcake and mix in. 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.
From bakedinthesouth.com


MINT CHOCOLATE CHIP CUPCAKES - SIMPLY HAPPENINGS
2020-07-07 Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners. In a stand mixer with the paddle attachment, or in a bowl with a hand mixer, cream shortening and sugar together. Add eggs and vanilla extract, blend well. In a small bowl, mix cocoa powder with water and add to the mixing bowl.
From simplyhappenings.com


THE BEST RECIPES FOR MINT DEVIL'S FOOD CUPCAKES
2020-01-14 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 …
From recipesmycafe.blogspot.com


RECIPES/MINT-DEVILS-FOOD-CUPCAKES.JSON AT MASTER · …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


MINT CHOCOLATE CUPCAKES - BEYOND THE BUTTER
2021-03-10 In a separate medium-size mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. 2 Large Eggs, ½ cup Buttermilk, ¼ cup Vegetable Oil, 1 teaspoon Vanilla Extract. In a small bowl, stir in the espresso powder (optional) to the hot water, then add to the wet mixture.
From beyondthebutter.com


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