Easy Devils Food Chocolate Muffins Recipes

DEVIL'S FOOD CHOCOLATE CHIP MUFFINS

Steps:

• Coat 12 muffin cups with nonstick cooking spray.
• In a mixing bowl, add the flour, cocoa powder,sugar, baking soda, and salt; stir to combine.
• In another bowl, add the milk, oil, eggs, and vanilla; whisk until blended.
• Add the liquid ingredients and 1/2 cup chocolate chips to the dry ingredients.
• Stir just until dry ingredients are moistened; be careful not to overmix.
• Pour batter evenly into muffin cups.
• Sprinkle remaining chocolate chips evenly over muffin batter.
• Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
• Place pan on a wire rack to cool for a few minutes before removing muffins from pan.

EASY DEVILS FOOD CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350-F.
• Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
• In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
• In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
• Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
• Stir until dry ingredients are just moistened. Careful not to over mix.
• Pour batter into 12 muffin cups. Fill each almost to the top.
• Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
• Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
• Cool before serving.
• Makes 12 (2-1/2inch) muffins.

DEVIL'S FOOD CHOCOLATE MUFFINS RECIPE - (4.5/5)

Steps:

• Coat 12 muffin cups with nonstick spray or use paper baking cups. In a mixing bowl, add the flour, cocoa powder, sugar, baking soda, an salt;stir to combine. IN another bowl, add the milk, oil, egs, and vanilla; whisk until blended. Add theliquid ingredients and 1/2 the chocolate chips to the dry ingredients. Stir just until dry ingredients are moistened; be careful not to overmix. Pour batter evenly into muffin cups. Sprinkle remaining chocolate chips evenly over batter. Bake at 400 for 20-22 minutes oruntil pick comes out clean. Place on wire rack to cool for a fewminutes before removing muffins from pans.

CHOCOLATE MUFFINS

Steps:

• Combine all of the ingredients in a stand mixer with a paddle attachment and mix until lightly bound.
• Bring the whole eggs and buttermilk to room temperature before getting started.
• Combine and sift the all purpose flour, cocoa powder, baking powder and salt.
• Combine the buttermilk, whole eggs, vegetable oil and vanilla extract.
• Add the sifted dry ingredients and the sugar to the liquid ingredients in three stages, mixing well with each addition and scraping the bowl thoroughly.
• Fold in the chocolate chips and mix until just combined.
• For the best results, rest the muffin batter in the cooler for 8-12hrs.
• Pipe or scoop the batter into muffin cups/muffin baking mold and top with raw cocoa streusel.
• Bake at 350F/176C for 20-25min., rotating your baking pan halfway through the baking process.

EASY DEVIL'S FOOD CHOCOLATE COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:.
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Place the cake mix in the jar.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• EASY DEVIL'S FOOD CHOCOLATE COOKIES GIFT TAG:.
• Additional ingredients to be added by the recipient: 1 (8 oz) container sour cream.
• COOKIE INSTRUCTIONS:.
• Preheat oven to 350.
• Place the contents of the jar in a large bowl.
• Add the sour cream, using an electric mixer on low speed, combine until well mixed.
• Drop the dough by heaping teaspoonfuls onto a lightly greased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are light brown in color.
• Allow to cool for 1 minute on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

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.

CHOCOLATE CHIP DEVILS FOOD MUFFINS

Steps:

• preheat oven to 400*.
• lightly spray muffin tins.
• in a large mixing bowl, combine flour, baking powder, sugar, salt and soda -- stir to blend.
• in a seperate bowl, whisk milk, oil, eggs and vanilla.till smooth --
• add the liquid ingredients and 1/2 cup of chocolate chips to the dry ingredinets and fold just until evenly moistened -- do not overmix.
• divide batter evenly among the muffin tins, sprinkle the muffins with mini chocolate chips,(remainder) and bake until a toothpick inserted in center comes out clean.20-22 minutes.
• cool on wire rack before removing from pan.