On … Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. Shaved chocolate mint candies are the perfect garnish for these tasty cupcakes. For frosting cupcakes, you'll want a consistency somewhere between soft and stiff-- a medium texture, which will work well both for spreading with a knife, and for using a decorating tip. Also, I’m hoping to bake more recipes from this cookbook as well, so I’ll hopefully be able to recommend this book to others. … ^_^. I was impressed. Sift together 3 cups of powdered sugar and salt into a large mixing bowl. Anyway, the good news is that a basic devil’s food recipe and a basic buttercream recipe yields a wicked batch of cupcakes. Use a few drops for a light orange frosting, or several drops for a more vibrant color. A friend of mine just gave birth to a beautiful little girl. This is not an overly sweet … Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Reserve. Beat butter in the bowl of a stand mixer. With the assist from creamy peanut butter frosting and golden caramel corn, these Devil’s Food Cupcakes are here to combat our first autumn storm and first full week of school. Bake the cupcakes for 20-25 minutes, until the center of the cupcakes spring back when they’re pressed gently. The parchment paper liners always peel away like that which is great for muffins because nothing is stuck on the paper. I’ve never used mayo in a baked good before! Once cooled, use an apple corer to make a hole in each cupcake; Pipe or spoon Nutella into each cupcake hole; Top off with generous swirls of chocolate Swiss Buttercream and decorate as desired Chocolate Swiss Meringue Buttercream. Chop the chocolate into small pieces and melt it in a double boiler or in a glass bowl over a pot of boiling water, stirring frequently with a rubber spatula, till the chocolate is smooth. Very chocolatey, tender, and moist. Instructions Devil's Food Chocolate Cake. Remove from heat and set aside. The recipe mostly composed of turning the mixer on and walking away for 5 minutes at a time while ingredients whipped together. Whisk in ½ cup sugar and ½ cup buttermilk till they are melted and well blended into the chocolate. It was nice to have some specifics to take into consideration for the first time – specific weights of egg whites and butter, specific temperatures at which to stop melting the sugar and start pouring it into the egg whites – but in the end I think the easiest thing to screw up when it comes to buttercreams is the temperature of the butter itself. Preheat oven to 350°F. >.> They make cupcakes look goooooood! Meanwhile, make the buttercream frosting. Preheat the oven to 350?F. Use 1 tablespoon butter to grease three 9-inch cake pans. Decorate the cupcakes with orange buttercream frosting after the cupcakes have completely cooled. Ingredients. A recipe for super moist devil's food cupcakes with chocolate chip buttercream and fun round-up of back to school recipe ideas from Amee's Savory Dish. When cupcakes are completely cool, prepare frosting. I also opted to use my whisk attachment this time instead of the regular mixer one, but I don’t think that made nearly the difference as the butter’s temperature, unfortunately proving again that being a slacker baker is not always in the best interest of your final product. It uses 8 ounces chopped semi-sweet chocolate and 1 cup heavy cream. This is a book a tier or two fancier than I’m typically practiced (for example, all of its measurements are given both by weight and standard measures), and I was really excited to try things a little more challenging, or at least a little more varied in terms of ingredients. . Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. I’ve read a handful of reasons on why this happens, and the only one that applies to me is leaving them in the pan too long to cool. Also, this recipe required mayo. Devil's Food Chocolate Cupcakes, Chocolate Cupcakes, Chocolate Frosting - Progress Pictures For the dark chocolate frosting. Don’t bake them too long or the tops will become tough. If you are using a decorating tip or a more advanced frosting technique like the florets pictured here, I recommend doubling the amount of frosting to ensure that you have enough for decorating all the cupcakes. Adjust the color by adding more red or yellow till it looks right to your eye. Servings: 32 cupcakes. The school year is almost over. This week was my momma’s birthday – happy birthday, Mum! For the frosting (pictured), we used the simple Chocolate Ganache Frosting associated with this recipe on the Martha Stewart web site. This week was my momma’s birthday – happy birthday, Mum! Because I wanted to have a nice piped look, I opted against the suggested chocolate ganache frosting that originally goes with the recipe, but I instead went for a deep, shiny buttercream that easily piped and made for a really festive look. I had actually planned on baking her something else entirely (a gateau, something I will save for another time), but then I remembered I’d received a … Since I used the recipe verbatim from Bouchon Bakery, I won’t post it here, but if you’ve never made devil’s food cake before, I highly recommend it! Let cool completely before frosting. All Rights Reserved. Has anybody else run into this before? Those look amazing.. so so good. There was one bizarre happening, though – you can see in the pictures that the liners are actually peeling away from the cupcakes themselves. To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. 1 stick of butter, softened; 2 3/4 cup powdered sugar; 1 tsp vanilla extract; 1/2 cup unsweetened cocoa powder; 1/3 cup milk* Cupcakes: Preheat the oven to 350 degrees. Your email address will not be published. That went into a whipped buttercream frosting that got even more rave reviews than the cupcakes themselves. Divide batter evenly among lined cups, filling each three- quarters full. Tender to the point of being a little sticky, in fact; it was impossible to pick one up without it leaving a little chocolate residue on your hands. Being a chocolate-loving lady, I prepped a delicious birthday dessert for her: Devil’s Food Cupcakes with Buttercream Frosting. I must say – it certainly didn’t screw anything up. Fill each liner about 2/3 full with batter (don’t fill them too high or they will overflow). Bake, rotating tins halfway … Adjust the texture by adding more powdered sugar to thicken the frosting and stiffen it, or more milk to thin out the frosting and make it softer. I’ve never made devil’s food cake before, and I was really pleased with the way these turned out. Delicious. Combine sour cream and buttermilk in a small … Beat on medium-high until creamy, about 1 minute. UGH can’t I just mix these together without thinking about the?? A little liquid goes a long way, so add milk with care. The liners might have a silicon coating inside which makes them anti-stick. for frosting-Melt chocolate in milk , cool,whip in softened butter. I also used the Basic Buttercream recipe from Bouchon Bakery, though it wasn’t really much different from any other buttercream recipe I’ve followed. Color the frosting by adding equal amounts of red and yellow food coloring. Keyword: chocolate cupcakes, cupcakes recipe, devil's food cupcakes Follow Me on Social Mention @ErrensKitchen or tag #ErrensKitchen on Instagram Update Notes: This post was originally … I had actually planned on baking her something else entirely (a gateau, something I will save for another time), but then I remembered I’d received a fancy baking cookbook for Christmas – Bouchon Bakery. Please contact us directly and/or add a picture so our talented decorators can customize your dream dessert. If you love the combination of chocolate and mint, these are the cupcakes for you! Enough for a generous swirl of frosting on 24 cupcakes. Devil’s food chocolate cupcake with buttercream or cream cheese icing. Line the bottom of each pan with a parchment paper round. The Devil’s Food Cupcakes and the Salted Caramel Frosting can be made the day before. In a large mixing bowl, cream together 1/2 cup butter and 1 ¼ cups sugar for several minutes till light, fluffy, and no longer grainy looking. Place a cupcake liner into each section of an 8-cupcake tin. Line two cupcake tins with paper liners. Beat the butter into the sugar, starting on low speed and gradually increasing to medium, till the sugar is fully incorporated into the butter. ^_^. Don't worry if it looks like a gloopy mess - it'll come together!! 1 box devil’s food cake mix; 3.9 oz box instant chocolate pudding; 3 eggs; 3/4 cup Reggae Red wine; 1/2 cup plain nonfat Greek yogurt; 1/2 cup water; Chocolate Buttercream Frosting. Despite that, though, they held up very well; it was easy pick one up an eat it without worrying about getting crumbs all over the place or having it fall apart after one bite. A rich yet light chocolate cupcake with a bit of espresso, studded with dark chocolate chunks and topped with vanilla bean Swiss meringue buttercream icing. In the end, I brought them home to my Mom as dessert for her birthday dinner to much applause and huzzah-ing. Delicious. It will be little thin, leave in fridge for a few minutes till thick, spread over the cooled cupcakes, for half of them I sprinkled some more chcolate shavings on top and other half I swirled some of the buttercream using a plastic bag in which a hole was cut. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and one teaspoon of vanilla in a large mixing bowl. You can use a single shade of food color or experiment by mixing two or more. The tastes of the stout beer blend well with the chocolatey devil's food cake mix. Each of my children did wonderful this year, all making the honor roll. I feel like everyone has that cookbook except me! Prepare two round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the … The Irish cream buttercream frosting adds a nice sweet factor to the bitterness in the cupcake… Don't skip the sifting, if you do your frosting will turn out chunky. These Devil’s Food Cupcakes were delicious...dark, rich and chocolatey! Would they peel away from the pan just as well? Also, I love semicolons. It’s the peculiar case of the shrinking cupcakes! Weird, right? Add powdered sugar little by little and beat until fluffy and smooth. A simple recipe from scratch for super Moist Devil’s Food Cupcakes with a rich and delicious buttercream chocolate chip frosting. Melt the chocolate and cream in a microwave-safe bowl or double boiler let cool completely. I bet it was the MAYO that made it so delicioso! It was really bizarre. Beat … Not, of course, that a cookbook of this level of fanciness really needs a noob-baker like me to recommend it for its own success. Published October 17, 2012 - Last Updated November 2, 2019. Add 1 Tbsp milk at a time until spreadable consistency is reached. GAWD. Store frosted cupcakes in the refrigerator, take them out 15-20 minutes before serving to let the frosting soften a bit. You can make the Salted Caramel ahead. Set aside. You'd need to walk 78 minutes to burn 280 calories. 4 Large Egg Whites, room temperature In the bowl of an electric mixer with paddle attachment, cream butter and sugar until light and fluffy. Stir in the vanilla. Note: the frosting recipe above will provide enough frosting for using a knife to spread on 24 cupcakes. Preparation. Add frosting to a piping bag fitted with a tip, if desired, and pipe onto the cooled cupcakes. The most taxing part of the process was folding together the dry and wet ingredients…and that’s just because I’m a big baby about folding. The beautiful bundle was her fourth child and to give her a break I made my Lasagna and … Our decorators can make just about anything you can imagine, with any colors. Devil’s Food Cupcakes with Buttercream Frosting, Golden Drops Cafe: American & Latin Coffee Bar. Beat in a quarter of the flour mixture along with all of the melted chocolate mixture. This is the first recipe I’ve used with these liners that’s had this happen. In a medium bowl, beat butter, sugar and vanilla. I have never seen that peeling away effect before, but it makes me wonder if liners would be necessary for a recipe such as this? Let the cupcakes cool in the tin slightly, then remove and continue cooling on a wire rack. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. These deeply chocolate cupcakes are light, moist, and pair perfectly with nearly any buttercream. I’m really looking forward to trying out some more hoity-toity recipes this year! Decorate the cupcakes with orange buttercream frosting after the cupcakes have completely cooled. If nothing else, the book is beauuuutiful to look at. Also, interesting call on the liners…I know these were grease-proof…is that the same thing? Use Up/Down Arrow keys to increase or decrease volume. There are 280 calories in 1 serving, 1/8 cake (2.5 oz) of Devil's Food with frosting. The ingredients were basic and the steps minimal, and as I often find it wasn’t terribly difficult to assemble. While the cupcakes are baking, make the frosting. Hmm. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Add brown sugar and beat on high until light and fluffy, about 3 minutes. 120g (1/2 cup) unsalted butter, room temperature 240g (11/3 cup) light brown sugar 100g (3.5 oz) semi sweet chocolate, chopped 90g (3.1 oz) cocoa powder Next, cream the butter and sugar until light and fluffy. 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