DEVIL'S FOOD CUPCAKES
Devilish dark cupcakes with a bittersweet chocolaty glaze, these little guys are the perfect sinister snack.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 17
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.
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Caleb Wilkins
[email protected]These cupcakes were amazing! I loved the chocolate flavor and the frosting was the perfect amount of sweetness. I will definitely be making these again.
Sali Losha
[email protected]I'm not a baker, but these cupcakes were easy to make and they turned out great. I'll definitely be making them again.
Sasik Abeysekara
[email protected]These cupcakes were the perfect addition to my Halloween party. They were spooky and delicious!
Showkot Aziz
[email protected]Yum!
Sajid ali Samo
[email protected]These cupcakes were a bit dry, but the frosting was good.
Ashkar Ali
[email protected]I've made these cupcakes several times now and they always turn out great. They're a favorite with my friends and family.
CHIP Peters
[email protected]These cupcakes were so moist and chocolatey! I loved the frosting recipe, too. It was the perfect complement to the cake.
Nazeer ali Ali
[email protected]The cupcakes were a little too sweet for my taste, but the frosting was delicious.
SHIFUL SHIFUL ISLUM
[email protected]These cupcakes were easy to make and turned out perfect! I brought them to a party and they were a huge hit.
Greg John
[email protected]I'm not a huge fan of chocolate, but these cupcakes were amazing! The frosting was light and fluffy, and the cake was moist and flavorful.
Brady Peck
[email protected]These cupcakes were devilishly delicious! The chocolate flavor was rich and decadent, and the frosting was the perfect amount of sweetness. I will definitely be making these again.