Devils Food Chocolate Muffins Recipe 455

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.

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.

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 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.

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.

DEVIL'S FOOD CUPCAKES FOR TWO

Steps:

• In medium bowl, mix flour, baking powder, granulated sugar, brown sugar and cocoa with whisk until thoroughly combined. Add eggs, oil and milk; stir with whisk until smooth.
• Pour batter evenly into 2 (1-cup) microwavable coffee cups. Microwave on High about 3 minutes or until outsides edges are firm and centers are almost set. Watch to make sure the batter doesn't overflow (if it looks like it's about to overflow, stop the microwave until the batter settles back down, then continue to heat).
• Immediately sprinkle cupcakes with powdered sugar. Serve warm.

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.