DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
- Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
- Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
- Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CREAM-FILLED DEVIL'S FOOD CUPCAKES
These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 12 cupcakes
Number Of Ingredients 23
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 W. CREAM CHEESE FROSTING (LOW CAL/FAT
A coworker on Weight Watchers brought these in and they are very rich and tasty! Each cupcake has 110 calories, 2 g fat, 20 g carbohydrates, and 3 g protein. I've made it as a two-layer cake also.
Provided by wife2abadge
Categories Dessert
Time 30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the cake mix, egg whites, carrots, water, and coffee.
- Using an electric mixer, beat on low speed for 30 seconds to blend slightly.
- Increase the speed to medium and beat for 2 minutes.
- Spoon the batter into 24 muffin cups that have been sprayed with nonstick spray.
- Bake for 20 minutes at 325 or until toothpick inserted in center comes out clean.
- Put the pans on cooling racks and let stand for 15 minutes.
- Remove cupcakes from pans and allow to cool.
- In a medium mixing bowl, combine cream cheese, confectioner's sugar, milk, and vanilla.
- Using an electric mixer, beat on medium speed until smooth.
- Using a rubber spatula, fold in the Cool Whip.
- Cover and refrigerate until needed.
- Top each cupcake with 1 tablespoon topping.
CINNAMON DEVIL'S FOOD CUPCAKES
This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 40-45 cupcakes
Number Of Ingredients 14
Steps:
- Set oven to 325 degrees.
- Prepare regular muffin tins and line with paper liners.
- In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
- In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
- Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
- Stir in the mini chocolate chips.
- Spoon the batter evenly between the prepared muffin tins.
- Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
- Transfer the cupcakes to racks and cool completely before frosting.
Nutrition Facts : Calories 183.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.4, Sodium 150.6, Carbohydrate 30.4, Fiber 1.8, Sugar 21.5, Protein 2.5
DEVIL'S FOOD CUPCAKES WITH MARSHMALLOW FROSTING
We love Entenmann's Marshmallow Devil's Food Cake but it is almost impossible to find. I found this on the net and my family loved it. Enjoy!
Provided by Darlene in Georgia
Categories Dessert
Time 22m
Yield 24 muffins
Number Of Ingredients 18
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.
Nutrition Facts : Calories 271.9, Fat 12.7, SaturatedFat 7.7, Cholesterol 56.1, Sodium 126, Carbohydrate 38.1, Fiber 1, Sugar 21.7, Protein 2.7
DEVIL'S FOOD CUPCAKES
Based on a recipe from Cook's Country magazine, February/March 2006. Makes 24 cupcakes, although it can be easily halved. The editors say, "If you don't have bar or block chocolate on hand, use semisweet chips in the cake and frosting." I frost these using recipe #414787 or recipe #414801. Did you know that unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days? They may also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.
Provided by mersaydees
Categories Dessert
Time 1h10m
Yield 24 cupcakes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 202.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 54.7, Sodium 123, Carbohydrate 22.2, Fiber 1.8, Sugar 13.3, Protein 3.2
DEVIL'S FOOD CUPCAKES
These sponges with a cream cheese topping are light yet wonderfully chocolatey
Provided by Good Food team
Categories Dessert
Time 45m
Yield Makes 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 388 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
DEVIL'S FOOD CUPCAKES
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 32
Number Of Ingredients 13
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.
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DEVIL’S FOOD CUPCAKES RECIPE | BON APPéTIT
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4.1/5 (13)Estimated Reading Time 3 minsServings 24
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line two standard 12-cup muffin tins with cupcake liners.
- Whisk cocoa powder and ¾ cup hot water (or brewed coffee) in a small bowl until smooth; whisk in eggs and vanilla.
- Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil and beat on medium-low speed, scraping down sides of bowl, until flour is evenly distributed and mixture is smooth. Add cocoa powder mixture and beat just until smooth.
- Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.
DEVIL'S FOOD CUPCAKES WITH CREAM CHEESE ICING
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- Heat the oven to 350 degrees F and prepare 1 dozen large muffin tins with Paper Baking Cups (or two 9-inch rounds).
- Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
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