Best Devils Food Cupcake Cones Recipes

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 CUPCAKE CONES

Steps:

• Make the cupcake cones: Preheat the oven to 350 degrees F. Place 1 ice cream cone in each cup of a 12-cup muffin pan and set aside.
• Melt the butter in a small saucepan over low heat. Pour over the chocolate in a small heatproof bowl; let sit a minute to melt, then stir together and set aside.
• In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt and eggs. Stir to break the eggs, then stir with the dry ingredients until the batter is smooth. Add the chocolate-butter mixture and stir until well combined.
• Spoon the batter into a piping bag and pipe into the cones, dividing it equally among the cones, no more than three-fourths full. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean and the cakes spring back to the touch, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat together the butter, confectioners' sugar and vanilla in a large bowl with a handheld mixer on medium-high speed, until light and fluffy, 3 to 5 minutes. Divide the frosting into bowls and tint with the food coloring, as desired. Transfer each colored frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake cone and decorate with a piece of cookie and sprinkles.

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, baking powder and 1/2 teaspoon salt 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 in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld 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. Remove the bowl from the stand, and 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 cool in the pan for a few minutes, then transfer to a rack to cool completely.
• 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, and let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
• Decorate the cupcakes: Pinch each fruit chew into a curved horn shape with pointed ends. Cut the licorice laces into twelve 5-inch pieces, and snip 1 end of each to make a Y-shaped tail. Press two horns into the top of each cupcake, and press a tail into the back of each cupcake.

DEVIL'S FOOD CUPCAKES

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.

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°; line 3 12-cup muffin tins with cupcake papers; set aside.
• Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
• In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
• With each addition, beat until the ingredients are incorporated, but do not overbeat.
• Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
• Carefully spoon batter in the cupcake liners, filling ¾ full.
• Bake 25-30 minutes or until pick comes out clean.
• Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.

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.