Best Devils Food Chocolate Muffins Recipes

DEVIL'S FOOD CHOCOLATE MUFFINS RECIPE - (4.5/5)

Steps:

• Coat 12 muffin cups with nonstick spray or use paper baking cups. In a mixing bowl, add the flour, cocoa powder, sugar, baking soda, an salt;stir to combine. IN another bowl, add the milk, oil, egs, and vanilla; whisk until blended. Add theliquid ingredients and 1/2 the chocolate chips to the dry ingredients. Stir just until dry ingredients are moistened; be careful not to overmix. Pour batter evenly into muffin cups. Sprinkle remaining chocolate chips evenly over batter. Bake at 400 for 20-22 minutes oruntil pick comes out clean. Place on wire rack to cool for a fewminutes before removing muffins from pans.

CHOCOLATE MUFFINS

Steps:

• Combine all of the ingredients in a stand mixer with a paddle attachment and mix until lightly bound.
• Bring the whole eggs and buttermilk to room temperature before getting started.
• Combine and sift the all purpose flour, cocoa powder, baking powder and salt.
• Combine the buttermilk, whole eggs, vegetable oil and vanilla extract.
• Add the sifted dry ingredients and the sugar to the liquid ingredients in three stages, mixing well with each addition and scraping the bowl thoroughly.
• Fold in the chocolate chips and mix until just combined.
• For the best results, rest the muffin batter in the cooler for 8-12hrs.
• Pipe or scoop the batter into muffin cups/muffin baking mold and top with raw cocoa streusel.
• Bake at 350F/176C for 20-25min., rotating your baking pan halfway through the baking process.

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.

DEVILISH CUPCAKES

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.

EASY DEVILS FOOD CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350-F.
• Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
• In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
• In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
• Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
• Stir until dry ingredients are just moistened. Careful not to over mix.
• Pour batter into 12 muffin cups. Fill each almost to the top.
• Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
• Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
• Cool before serving.
• Makes 12 (2-1/2inch) muffins.

DEVIL'S FOOD CHOCOLATE CHIP MUFFINS

Steps:

• Coat 12 muffin cups with nonstick cooking spray.
• In a mixing bowl, add the flour, cocoa powder,sugar, baking soda, and salt; stir to combine.
• In another bowl, add the milk, oil, eggs, and vanilla; whisk until blended.
• Add the liquid ingredients and 1/2 cup chocolate chips to the dry ingredients.
• Stir just until dry ingredients are moistened; be careful not to overmix.
• Pour batter evenly into muffin cups.
• Sprinkle remaining chocolate chips evenly over muffin batter.
• Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
• Place pan on a wire rack to cool for a few minutes before removing muffins from pan.

CHOCOLATE DEVIL'S FOOD CUPCAKES

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.