Chocolate Curls For Devils Food Cupcakes

DEVIL'S FOOD CUPCAKES

Steps:

• To make the cupcakes:
• Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
• In a large bowl, beat the butter and the sugar together until light and fluffy.
• Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
• Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
• Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.

CHOCOLATE VELVET CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.

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.

DEVIL'S FOOD CHOCOLATE CUPCAKES

Steps:

• PREP MUFFIN PANS: Line two standard muffin pans (one 12-cup and one 6-cup) with paper liners (I prefer brown ones for chocolate cupcakes but white ones work also). Have non-stick spray with flour (Pam or Baker's Joy) handy and spray the papers just before filling with batter. This step will make the muffins easy to release from their paper cases.
• PRE-HEAT OVEN TO 350° F (175° C).
• SIFT flour, cocoa, and baking soda. Add instant coffee and salt; whisk to blend.
• MIX eggs and egg yolk on low speed in Kitchen Aid (or other stand mixer), using the whisk, until combined. Gradually drizzle in the sugar with mixer running; turn speed to high and continue to whip until thick and pale in color, about 10 minutes.
• TURN speed to low and add mayonnaise, a spoonful at a time, with mixer running. Add vanilla.
• ADD ⅓ of the flour and pulse in gently on lowest speed.
• ADD ½ of the water and mix in.
• REPEAT with another ⅓ of the flour and ½ of the water.
• FINISH by adding the remaining ⅓ of the flour and mix just until all the flour is incorporated.
• STOP the mixer and scrape down sides and bottom of bowl and mix in.
• NOTE: The batter will be very thin, thin enough to pour into the muffin pans. Transfer batter (in batches) to a 2-cup measuring cup with a spout; this will make pouring easier. Fill each muffin cup to within ⅜" of the top of the muffin paper.
• BAKE @ 350° F (175° C) 19-20 minutes, until a wooden skewer tests clean.
• LET COOL in the pans for 10-15 minutes, then transfer to a rack to finish cooling.
• CHILL the cupcakes before frosting. I like to have the cupcakes cold (even frozen) when frosting, especially when using buttercream. If you pipe onto warm cupcakes, the buttercream will melt.

CHOCOLATE CURLS FOR DEVIL'S FOOD CUPCAKES

Steps:

• Use a vegetable peeler to slice strips from a slightly warm block of good-quality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake.

CHOCOLATE DEVIL'S FOOD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
• Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
• Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
• Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

DEVIL'S FOOD CUPCAKES

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.

DEVILS FOOD CUPCAKES WITH MINT BUTTERCREAM

Steps:

• Preheat the oven to 350°F / 177°C / Gas Mark 4. Line cupcake pans with papers.
• In a medium bowl, whisk cocoa and hot water together until smooth.
• Let cool slightly, then whisk in sour cream and melted chocolate until combined.
• In a separate bowl, sift together flour, baking soda, baking powder and salt; set aside.
• Using an electric mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.
• Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla.
• With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
• Using a scoop (I used a size 20 scoop) divide batter evenly into cupcake liners. Bake for 16 - 18 minutes, or until a toothpick inserted comes out clean.
• Let cool completely before frosting.
• Using an electric mixer, beat all ingredients together on low speed for one minute until combined, then at high for another 3 - 4 minutes until light and fluffy.
• Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy.

CHOCOLATE VELVET CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in centre of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in icing sugar until smooth. Beat in vanilla until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
• Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

DEVIL'S FOOD CUPCAKES

Steps:

• 1. Put 18 paper baking liners in a muffin pan.
• 2. Put the margarine, sugar, eggs, flour, baking soda and cocoa in a large bowl, using an electric hand mixer beat together until just smooth. Using a metal spoon, fold in the sour cream. Spoon batter into paper liners.=
• 3. Bake the cupcakes in a preheated 350F oven for 20 minutes or until well risen and firm to the touch. Transfer to wire rack to cool.
• 4. To make frosting. Break the chocolate into a heat proof bowl. Set the bowl over a gently simmering double boiler and heat unill melted, stir occasionally. Remove from heat and cool slightly, then whisk in the sugar and sour cream until combined. Spread frosting over top of cupcakes and let set in refrigerator before serving. If liked, serve decorated with chocolate curls made by shaving semisweet chocolate with potato peeler.