Best Divine Devils Food Cupcakes 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 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.

DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING

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.

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.

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE

Steps:

• Cake:.
• Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
• Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
• Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
• Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
• NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
• Frosting:.
• Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
• To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
• NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING

Steps:

• For cake, preheat oven to 350 degrees F.
• Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
• Place cocoa in a small bowl.
• Add water, slowly stirring, until well blended and smooth.
• Set aside until lukewarm.
• In a small bowl, mix flour, baking soda and salt.
• In medium bowl, cream butter and sugar with an electric mixer until fluffy.
• Beat in eggs, one at a time.
• Add the cooled chocolate mixture all at once, add vanilla and stir well.
• Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
• Do not overmix.
• Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
• Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
• When cooled, frost with mocha frosting (recipe below).
• Makes about 18 2 1/2 inch cupcakes.
• For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
• Using an electric mixer, cream the butter until smooth.
• Add the vanilla and salt.
• Add the sugar all at once and mix until almost blended.
• Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
• Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
• Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.