Delicious Recipes

Devil’s Food Cupcakes

Posted on: 16/10/2015

Devil's Food Cupcakes.fw

Prep time: 5 min

Inactive prep time: 1 hr 20 min

Cook time: 20 min

Yield: 12 cupcakes

Level: Intermediate



Cooking spray

1 cupall-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

Fine salt

1/2 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup milk

1 teaspoon pure vanilla extract

10 tablespoons unsalted butter, at room temperature

1 cup sugar

2 large eggs plus 2 large egg yolks, at room temperature


4 tablespoons unsalted butter, cut into small pieces

2 ounces bittersweet chocolate, chopped

1 teaspoon honey

Pinch fine salt


24 red fruit-punch-flavored chews, such as Tootsie Frooties

2 red licorice laces


Special equipment: red cupcake liners

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.

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods). The cupcakes can be baked a day ahead and stored undecorated at room temperature in an airtight container.


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