Devils Food Cupcakes Recipe 455

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Measure out everything but the eggs directly into your mixer bowl.
• Mix until well combined.
• Beat on high speed for 2 minutes.
• Add eggs, beat on high speed again for 2 minutes.
• Put mixture in cupcake pan.
• Bake for about 15-20 minutes until a toothpick comes out clean.

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.

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.