This week was my momma’s birthday – happy birthday, Mum! Devil’s Food Cupcakes with Nutella Buttercream cupcakes barely adapted from Bouchon Bakery by Thomas Keller, frosting adapted from Handle the Heat {Note: If you like to top each cupcake with a lot of frosting (like me) you’ll probably want to increase the recipe slightly – I’d make 1 … The beautiful bundle was her fourth child and to give her a break I made my Lasagna and … UGH can’t I just mix these together without thinking about the?? It uses 8 ounces chopped semi-sweet chocolate and 1 cup heavy cream. I must say – it certainly didn’t screw anything up. Use 1 tablespoon butter to grease three 9-inch cake pans. 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. Then, add vanilla and salt - and combine well. There was one bizarre happening, though – you can see in the pictures that the liners are actually peeling away from the cupcakes themselves. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and one teaspoon of vanilla in a large mixing bowl. Preheat the oven to 350?F. When cupcakes are completely cool, prepare frosting. For the first time ever, I made sure my 2 sticks of butter were completely room temperature (actually a little less, since my apartment was pretty cold) and it made an incredible difference in how easily it came together. These Devil’s Food Cupcakes were delicious...dark, rich and chocolatey! Also, interesting call on the liners…I know these were grease-proof…is that the same thing? Divide batter evenly among lined cups, filling each three- quarters full. A little liquid goes a long way, so add milk with care. 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! For cake: Position rack in center of oven and preheat to 325°F. Line the bottom of each pan with a parchment paper round. Store frosted cupcakes in the refrigerator, take them out 15-20 minutes before serving to let the frosting soften a bit. 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. In a medium bowl, beat butter, sugar and vanilla. Preheat oven to 350°F. The tastes of the stout beer blend well with the chocolatey devil's food cake mix. Reserve. Please contact us directly and/or add a picture so our talented decorators can customize your dream dessert. Preparation. ^_^. This week was my momma’s birthday – happy birthday, Mum! Being a chocolate-loving lady, I prepped a delicious birthday dessert for her: Devil’s Food Cupcakes with Buttercream Frosting. 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. * Percent Daily Values are based on a 2000 calorie diet. I’ve never used mayo in a baked good before! You can make the Salted Caramel ahead. A friend of mine just gave birth to a beautiful little girl. Still, to start off I didn’t want to overburden myself with a recipe so complicated I was sure to screw it up (it was for a special occasion, after all), so devil’s food cake sounded like a safe option. Bake the cupcakes for 20-25 minutes, until the center of the cupcakes spring back when they’re pressed gently. Adjust the color by adding more red or yellow till it looks right to your eye. The Devil’s Food Cupcakes and the Salted Caramel Frosting can be made the day before. If nothing else, the book is beauuuutiful to look at. Cupcakes. This is the first recipe I’ve used with these liners that’s had this happen. Use a few drops for a light orange frosting, or several drops for a more vibrant color. Bake, rotating tins halfway … 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 … The Irish cream buttercream frosting adds a nice sweet factor to the bitterness in the cupcake… Combine sour cream and buttermilk in a small … All Rights Reserved. Use Up/Down Arrow keys to increase or decrease volume. Sift the mixture again three more times. These deeply chocolate cupcakes are light, moist, and pair perfectly with nearly any buttercream. Place a cupcake liner into each section of an 8-cupcake tin. 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. Enough for a generous swirl of frosting on 24 cupcakes. In the bowl of an electric mixer with paddle attachment, cream butter and sugar until light and fluffy. Note: the frosting recipe above will provide enough frosting for using a knife to spread on 24 cupcakes. Color the frosting by adding equal amounts of red and yellow food coloring. Add frosting to a piping bag fitted with a tip, if desired, and pipe onto the cooled cupcakes. 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? The recipe mostly composed of turning the mixer on and walking away for 5 minutes at a time while ingredients whipped together. Those look amazing.. so so good. Add 1 Tbsp milk at a time until spreadable consistency is reached. The school year is almost over. 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. I bet it was the MAYO that made it so delicioso! Anyway, the good news is that a basic devil’s food recipe and a basic buttercream recipe yields a wicked batch of cupcakes. 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. 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. vanilla, coconut, or orange flavoring extract, (I like to use a combination of vanilla and coconut with these cupcakes). Don't worry if it looks like a gloopy mess - it'll come together!! Ingredients. Your email address will not be published. The liners might have a silicon coating inside which makes them anti-stick. Don't skip the sifting, if you do your frosting will turn out chunky. Many cupcakes were eaten by all! 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’m really looking forward to trying out some more hoity-toity recipes this year! Devil’s Food Cupcake with Buttercream Pink Frosting is chocolaty creamy little cups of decadence. Beat in a quarter of the flour mixture along with all of the melted chocolate mixture. 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. This is not an overly sweet … I was impressed. 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. /sigh, Also, if that entire paragraph made no sense to you, I humbly suggest checking out my All About Buttercream recipe from last year. Beat butter in the bowl of a stand mixer. Devil’s Food Cupcakes. Would they peel away from the pan just as well? Published October 17, 2012 - Last Updated November 2, 2019. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Fill each liner about 2/3 full with batter (don’t fill them too high or they will overflow). Store frosted cupcakes in the refrigerator, take them out 15-20 minutes before serving to let the frosting soften a bit. Note: it's very important that the butter is at room temperature, or it won't cream properly. For the cupcakes: Each of my children did wonderful this year, all making the honor roll. Also, I love semicolons. 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. 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. Delicious. Vintage recipe for Devil's Food Cake Cupcakes with Orange Buttercream Frosting- a historical Halloween holiday dessert tradition. Line two cupcake tins with paper liners. Whisk in ½ cup sugar and ½ cup buttermilk till they are melted and well blended into the chocolate. Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. 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. 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. While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Devil’s food chocolate cupcake with buttercream or cream cheese icing. 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. The ingredients were basic and the steps minimal, and as I often find it wasn’t terribly difficult to assemble. 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. 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. Preparation. 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. Instructions Devil's Food Chocolate Cake. Add in 2 ½ C of the sugar, and continue to beat. The peeling-away effect is truly bizarre, and you could be right that liners wouldn’t even b necessary…but I like liners. Has anybody else run into this before? Ingredients. Devil's Food Chocolate Cupcakes, Chocolate Cupcakes, Chocolate Frosting - Progress Pictures For the dark chocolate frosting. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. Let the cupcakes cool in the tin slightly, then remove and continue cooling on a wire rack. GAWD. You'd need to walk 78 minutes to burn 280 calories. Don’t bake them too long or the tops will become tough. In the end, I brought them home to my Mom as dessert for her birthday dinner to much applause and huzzah-ing. Remove from heat and set aside. 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. To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. For the frosting (pictured), we used the simple Chocolate Ganache Frosting associated with this recipe on the Martha Stewart web site. Devil’s Food Cupcakes with Buttercream Frosting, Golden Drops Cafe: American & Latin Coffee Bar. I love adding mayo to chocolate cakes. 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. A simple recipe from scratch for super Moist Devil’s Food Cupcakes with a rich and delicious buttercream chocolate chip frosting. Preheat oven to 350 degrees F. Sift together the flour, baking powder, baking soda and salt. I’m a proud mama. Shaved chocolate mint candies are the perfect garnish for these tasty cupcakes. Beat on medium-high until creamy, about 1 minute. 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 … Preheat oven to 350 degrees fahrenheit (200 celsius), greast 2, 9" round cake pans, flour and put aside. Add brown sugar and beat on high until light and fluffy, about 3 minutes. 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. I’ve never made devil’s food cake before, and I was really pleased with the way these turned out. >.> They make cupcakes look goooooood! Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. 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. Delicious. Prepare two round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the … All in all, these Salted Caramel Devil’s Food Cupcakes are a perfect celebration bake. To make the frosting, beat the butter and cream cheese for 2-3 mins until creamy, then add the vanilla. Melt the chocolate and cream in a microwave-safe bowl or double boiler let cool completely. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. 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 Place a rack in the center of the oven and preheat the oven to 350 degrees F. Put cupcake liners in a cupcake pan. Meanwhile, make the buttercream frosting. ^_^. 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. Add powdered sugar little by little and beat until fluffy and smooth. Also, this recipe required mayo. Very chocolatey, tender, and moist. It’s the peculiar case of the shrinking cupcakes! Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Deep, dark Devil’s Food Cupcakes with Mint Buttercream make an excellent treat for St. Patrick’s Day or any day! … Beat … Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. You can use a single shade of food color or experiment by mixing two or more. Weird, right? 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. Being a chocolate-loving lady, I prepped a delicious birthday dessert for her: Devil’s Food Cupcakes with Buttercream Frosting. Beat the butter into the sugar, starting on low speed and gradually increasing to medium, till the sugar is fully incorporated into the butter. Beat in the flavoring, then add the milk, a teaspoon at a time, till the desired consistency is reached. That went into a whipped buttercream frosting that got even more rave reviews than the cupcakes themselves. If you love the combination of chocolate and mint, these are the cupcakes for you! Stir in the vanilla. Our decorators can make just about anything you can imagine, with any colors. Set aside. Sift together 3 cups of powdered sugar and salt into a large mixing bowl. It was really bizarre. Total Time: 35m. Preheat the oven to 350 degrees. On … Decorate the cupcakes with orange buttercream frosting after the cupcakes have completely cooled. There are 280 calories in 1 serving, 1/8 cake (2.5 oz) of Devil's Food with frosting. Add the remaining flour mixture and 1 cup of buttermilk to the batter alternately in small amounts, beating thoroughly after each addition. Let cool completely before frosting. The parchment paper liners always peel away like that which is great for muffins because nothing is stuck on the paper. Beat 1 ½ sticks of the butter until creamy. While the cupcakes are baking, make the frosting. Servings: 32 cupcakes. Next, cream the butter and sugar until light and fluffy. 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