Devils Food Cupcakes Wchocolate Ganache Frosting Centers

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 CUPCAKES WITH CHOCOLATE GANACHE FROSTING

Steps:

• Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
• Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
• Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
• Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.

CREAM FILLED DEVIL'S FOOD CUPCAKES

Steps:

• Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.
• Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.
• Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
• Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

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 WITH CHOCOLATE ICING

Steps:

• Place rack in center of oven and preheat oven to 350 degrees F.
• Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.
• Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.
• Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.

DEVIL'S FOOD CUPCAKES W/CHOCOLATE GANACHE FROSTING & CENTERS

Steps:

• GANACHE:.
• In a sauce pan bring your cream to a light boil.
• Then pour in the chocolate and start stirring immediately.
• Keep going until you have a smooth mixture.
• At first this will seem like it's not working as the chocolate hasn't begun to mix with the cream.
• Then, in second, it will start to form. Just give it time.
• Remove from heat and set aside to cool.
• Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.
• Put ganache in fridge until you're ready to use.
• If you're making these in a hurry, start making the batter.
• If not, make the batter when you're ready to start baking your cupcakes.
• CUPCAKES:.
• Pre-heat oven to 375ºF.
• Line cupcake tray with cupcake papers
• Whisk together water and cocoa.
• Set aside and let completely cool. (you can put this in the fridge too).
• When cocoa mixture is cool, whisk in the mayonnaise and vanilla until smooth.
• Meanwhile, combine dry ingredients in the bowl of an electric mixer and mix on low until combined.
• Once mixed, increase speed to medium and beat in cocoa mixture for one minute.
• The batter is supposed to be thin, but I've seen it thin/medium.
• Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full.
• Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake.
• Continue to fill each cupcake until it's 3/4 the way full to prevent spilling batter.
• Check to make sure your oven is at 375º and bake for 15-20 minutes until cupcakes are set.
• Poke with a toothpick to confirm they are done.
• The toothpick should slide out smoothly without any cake on it.
• Once completely cooled (make sure you cool the cupcakes or your ganache will melt), frost with the rest of your ganache frosting.
• You should have extra ganache left over - about a cup.

FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
• In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. 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.
• Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
• Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
• Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
• In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. 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.
• Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
• Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
• Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
• In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
• Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
• Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
• Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
• For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
• Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
• Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
• Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
• Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.