Devilish Devil’s Food Cupcakes
Halloween is coming fast! The candy is already in the isles. Let’s get a move on & start buying bags & bags of all kinds of yummy candies.
Don’t have a Halloween theme this year…why not the devil made me do it! Simple cupcakes are always a great hit for kids at church, school, & parties. Makes for a great costume theme also.
These cupcakes are easy to make with your favorite Devil’s food cupcake recipe, red vanilla frosting, & black fondant for Devil’s horns. Don’t have time for homemade…use an instant Devil’s food cake.
Recipe serves 24 cupcakes. Nina made only 12 cupcakes & used the remaining half to make a 6-inch 3-layer birthday cake with chocolate frosting.
Tip: Because I knew I wanted to tint the frosting red, I went ahead and made a batch of regular vanilla frosting. A word of caution here though; achieving a true and intense red color can be difficult, as the frosting may just end up looking bright pink, or end up having a very bitter taste. If I’m using large quantities of red frosting, I like to use Wilton’s “No-Taste Red,” as this helps ensure that the food coloring doesn’t alter the taste of the frosting too much. Another trick is to make the frosting one or two days before you are going to use it, and store it in the fridge in the meantime. The frosting will turn a deeper shade of red as time passes, and when you’re ready to use the frosting, simply stir it really well in order to get it back to a creamy consistency……..Posted by Nina.
Devilish Devil’s Food Cupcakes Recipes
For the Cupcakes
- 1 cup boiling water
- 3/4 cup unsweetened cocoa powder
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups dark brown sugar, packed
- 3/4 cup granulated sugar
- 4 large eggs, at room temperature
For the Frosting
- 4 cups confectioner’s sugar
- 10 tablespoons unsalted butter, at room temperature
- 4 tablespoons whole milk
- 1-2 teaspoons vanilla extract (to taste)
- red food coloring (I used Wilton gel colors)
For Devil’s Horns
- fondant, tinted black (for decoration)
For The Cupcakes
- To make the cupcakes, begin by preheating the oven to 350 degrees F, and position a rack in the middle of the oven. Line cupcake tins with paper liners.
- In a bowl, whisk together the boiling water and cocoa powder until smooth. Whisk in the milk and vanilla extract.
- In a separate bowl, sift together the flour, baking soda, and salt.
- In the bowl of a standard electric mixer, fitted with the paddle attachment, beat together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Begin to add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture.
- The batter may look slightly curdled, but don’t worry, this is what you want!
- Mix together only until just combined.
Divide the cake batter evenly among the cupcake tins. Bake the cupcakes in the oven until a tooth pick inserted into the center of the cupcakes comes out clean, about 20-25 minutes. Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about five minutes, before removing them and allowing them to cool completely on the racks.
For The Frosting
- While the cupcakes are cooling, prepare the frosting.
- In the bowl of a standard electric mixer fitted with the paddle attachment, beat together the confectioner’s sugar and butter until the mixture begins to come together.
- Lower the mixer speed, and add in the milk and vanilla extract.
- Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes.
- Add enough food coloring to turn the frosting a bright shade of red.
Once the cupcakes have cooled completely, frost the cupcakes with a large round tip (I used an Ateco 807 plain tip).
Take the black fondant, and begin to shape small bits of it into curved devil horns, and then place the horns on top of the cupcakes.
Makes 24 cupcakes.
Adapted cupcakes from Epicurious, frosting from The Hummingbird Bakery Cookbook
Special Thanks To Nina – AmbrosiaBaking For Recipe Posting & Image Screenshots.