!Topped the cupcakes with Ganache and some sprinkles. Add the remaining liquid in 3 batches, beating each one for 30 secs. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch … Because….if I have to make one batch why not make two and freeze one for later. Get Recipe. All Rights Reserved. Copyright 2014 Television Food Network, G.P. These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! Set aside. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Yes. Divide batter evenly among lined cups, filling each three- quarters full. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife. Keep mixing on a low speed, then turn up to medium high and beat for 1 min. 1/2 cup unsweetened cocoa powder (not Dutch-process), 10 tablespoons unsalted butter, at room temperature, 2 large eggs plus 2 large egg yolks, at room temperature, 4 tablespoons (1/2 stick) unsalted butter, at room temperature, 4 tablespoons unsalted butter, cut into small pieces. Crecipe.com deliver fine selection of quality Devil's food cupcakes with marshmallow filling ... recipes equipped with ratings, reviews and mixing tips. Bake for 15-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Push tip of pastry bag with filling into each hole, firmly squeezing in filling … Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside. Top the cupcake … 1 package Instant Chocolate Pudding Mix. These chocolate cupcakes have a secret: They’re loaded with marshmallow cream filling. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes. In a small bowl, whisk together flour, baking soda and salt. Beat in eggs one at a time, followed by sour cream and vanilla extract. In another bowl, mix flour, cocoa, baking powder, and salt. It’s Friday – which I say means it’s time for a cupcake… Although our Devil’s Food Cake recipe calls for the traditional mixing method, the resulting cake reminds me of cakes that use the reverse creaming method, as it has a velvety, melt-in-your-mouth quality. Learn how to cook great Devil's food cupcakes with marshmallow filling ... . With a knife, hollow out a small cavity inside each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. Or two. Crecipe.com deliver fine selection of quality Devil's food cupcakes with marshmallow filling .. recipes equipped with ratings, reviews and mixing tips. ... Chocolate Peppermint Crunch Cupcakes {cake mix} Dessert for Two. 7. cream, candy canes, unsalted butter, peppermint extract, large egg and 3 more. SUNSET is a registered trademark Yield: Makes 16 cupcakes 3/4 cup (3/8 lb.) Devil’s Food Cupcakes with Cream Filling 1/2 cup butter, room temperature 2 cups sugar 3 large eggs 3/4 cup sour cream (low fat or full) 1 tsp vanilla extract 2 cups all purpose flour 2 tsp baking soda 1/2 tsp salt 1/4 cup cocoa powder 2-oz dark chocolate 1 cup water, boiling . Reverse Creaming Method and Buttermilk Give this Cake Wonderful Texture! Preheat the oven to 350F and lightly grease two 12-cup muffin tins. Peanut-Filled Devil's Food Cupcakes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. The filling was different and it was so yummy!!! Here is delicious Chocolate decadence cupcake and the Vanilla cream filling recipe. Insert cake cylinders into holes. Stir in milk just until blended. You can bake the cupcakes in batches if you have only one muffin tin, or use small ramekins lined with paper liners. These chocolate cupcakes have a secret: They’re loaded with marshmallow cream filling. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature. A lake for everyone, confessions of a pool crasher, and the BBQ king of California. I decided I would make cupcakes from the devils food cake recipe from Lee Bailey’s Country Desserts cookbook, and add a marshmallow filling. 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. © 2020 Discovery or its subsidiaries and affiliates. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Gradually beat in confectioners' sugar. Devil’s Food Cupcakes with Vanilla Cream Filling. Devil's food cupcakes with marshmallow filling .. recipe. These cupcakes are a moist & luscious dark chocolate devil’s food, topped with a deceptively decadent chocolate fudge – with a surprising spicy cayenne-chocolate ganache filling. If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind. Put the finished cupcakes in fresh liners. To prevent crumbling, let the cupcakes cool thoroughly before cutting out the center cone that will hold the filling. Add remaining flour mixture and stir just until incorporated. Taste of Home. Sounds like it wouldn't be very good but it is! Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. You can even make them a day ahead. Finish stirring by hand to avoid overmixing. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Devil’s Food Cupcakes with Marshmallow Creme Filling I wanted to make some decorated cupcakes for our Mardi Gras celebration, but wanted something more than just a plain cupcake. Devil's Food Cupcakes with Cream Filling Makes 14-16 cupcakes Note: The recipe makes for more filling than you'll need and more batter, too (hence the adjusted yield noted in the line above, as opposed to the original recipe). For the cupcakes: 4 ounces dark chocolate (about 70%), chopped ¼ cup unsweetened cocoa powder 1 ¼ cup boing water or very hot coffee 1 ½ cup all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt Step 1, 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. Preheat the oven to 350F and lightly grease two 12-cup muffin tins. These cupcakes are dedicated to the loving sweet bond that we have between us and hope it continues the same way!! I usually have a spare batch waiting for me in the freezer. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. Stir in the vanilla, and set aside until just slightly warm to the touch. Divide the batter evenly amongst the prepared cupcake pans, filling each well three quarters full. Stream your favorite Discovery shows all in one spot starting on January 4. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Only two ingredients in this recipe, devil's food cake mix and canned pumpkin. Use of this site constitutes acceptance of our, Devil's Food Cupcakes with Marshmallow Filling, 3/4 cup (3/8 lb.) Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more. Strawberry Preserves. butter, at room temperature butter, at room temperature1 1/2 cups sugar2 large eggs2 cups all-purpose flour1/2 cup Dutch-process unsweetened cocoa2 teaspoons baking powder1/2 teaspoon salt1 cup milk1 jar (7 oz.) For ganache, place chocolate in a small bowl. This is my second recipe for stuffed cupcakes in less than a month. Devil’s Food Cupcakes. * Percent Daily Values are based on a 2,000 calorie diet. Repeat to fill remaining cupcakes. Allow cupcakes to cool in the pan on a wire cooling rack for 20 minutes. Your daily value may be higher or lower depending on your calorie needs. The Best Devil’s Food Cupcake Recipe | This moist cupcake is rich with chocolate flavor. Make sure to use pure pumpkin and not pumpkin pie filling! If you are looking for a good, solid Devil’s Food Cupcake with the best frosting ever, these Devil’s Food Cupcakes with Fluffy Frosting need to be made asap. Whenever I need a chocolate cupcake I always make this recipe. 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. Twist end of bag tightly to secure. When cupcakes are completely cooled, use a small knife to cut out a cone-shaped piece about 1 inch deep from top of each cupcake. And I think that deserves a cupcake. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. I wasn't sure if I should use sour cream or buttermilk, but Wiki mentioned that Devil's Food is a close relative to Red Velvet cake, and so I opted for buttermilk.. Learn how to cook great Devil's food cupcakes with marshmallow filling .. . 6. ½ cup Oil. Sign up for the Recipe of the Day Newsletter Privacy Policy. Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. The Best Devils Food Cake Filling Recipes on Yummly | Perfect Birthday Cake, Raspberry Cake Filling, Pecan Cake Filling. Fill the cupcake … Then squeeze the bag to fill the cupcake hole with the vanilla cream filling – make sure to fill it to the top. The Second Sweet Punch - Devil's Food Cupcake with Vanilla Cream Filling with Chocolate butter cream frosting. The peanut butter filling is to die for. Copyright © 2020 Sunset Publishing Corporation. It seems the important elements of a Devil's Food recipe is the addition of coffee, using cocoa and boiling or hot water instead of milk. Pipe or spoon about 1 tablespoon filling into the center of each cupcake. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife. Devil’s Food Chocolate Cupcakes with Vanilla Cream Filling Recipe February 18, 2020 46 Comments Here’s a picture of one of the softest cupcakes I have ever made – Devil’s Food Cupcakes with a Vanilla Cream Filling. 18 / 37. 3/4 cup (3/8 lb.) Heavenly Surprise Cupcakes. Devil's food cupcakes with marshmallow filling ... recipe. Then invert the pan to release the cupcakes and cool completely before frosting. Devil’s Food Cupcakes with Marshmallow Filling. … Transfer the mixture to a large resealable plastic bag, and snip off one corner. Devil’s Food Cupcakes with Peanut Butter Frosting Recipe. Pure Vanilla Extract. butter, at room temperature. Strawberry Puree. Whisk until smooth; let cool, 15 to 20 minutes. Chocolate Covered Strawberries Transfer tins to wire racks to cool 15 minutes; turn out cupcakes … These cupcakes turn out moist and are surprisingly chocolatey tasting, you barely detect the pumpkin taste at all. The last one for chocolate-stuffed red velvet cupcakes was so fun and scrumptious I had to do it again. They're to die for! For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes. For filling, beat peanut butter and butter until fluffy. 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. The frosting is Chocolate Custard Frosting which I make for Chocolate fudge cake. Cream Filled Devil's Food Cupcakes Recipe. For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Part of the series: Making & Decorating Cupcakes. 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. Devil’s Food Cupcakes with Marshmallow Filling. Devil's Food Cupcakes With Vanilla Cream Filling. Stir in half the flour mixture into butter mixture. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. 1 box Powdered Sugar. ½ cup Water. For icing, opening should be just large enough to pipe a thin line.) Strawberry Buttercream. Twist end of bag tightly to secure. Devil’s Food Cupcakes with Cream Filling 1/2 cup butter, room temperature 2 cups sugar 3 large eggs 3/4 cup sour cream (low fat or full) 1 tsp vanilla extract 2 cups all purpose flour 2 tsp baking soda 1/2 tsp salt 1/4 cup cocoa powder 2-oz dark chocolate 1 cup water, boiling. 1 cup Sour Cream. Much like our scratch Classic Chocolate Cake, this Devil’s Food Cake is ultra moist and filled with chocolatey goodness. Makes 24 cupcakes Recipe from Icing on the Cake. This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. Fill opening in each cupcake with a heaping tablespoon of filling. In a small saucepan, bring cream just to a boil. 2 teaspoons Vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. 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. And because there's no oil or eggs they are a healthy alternative to your typical cupcake. of Sunset Publishing Corporation. All rights reserved. Repeat to fill remaining cupcakes. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. 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. . Strawberry Filling. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use, quality matters for these devil's food cupcakes. In a large bowl, cream together butter and sugar until light. —Mary Lou Timpson, Colorado City, Arizona. Carrot Cupcakes with Cream Cheese Frosting. Insert cake cylinders into holes. I halved the recipe and got around 14 cupcakes.The cupcakes were supermoist which made it a tad difficult to fill them.I included some roasted hazelnuts in the filling which made it extra delicious! 4 Large Eggs. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes. These cupcakes might even be better. 1 pound Unsalted Butter. devil's food, whipping cream, cherry pie filling, instant chocolate fudge pudding and 1 more Devils Food Cake with a Pistachio Twist Jo's blue AGA bicarb, pistachio nuts, sunflower oil, boiling water, whole milk and 9 more Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Strawberry Puree . If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind. Try not to lick it all out of the bowl before filling your cupcakes. Preheat the oven to 350F and lightly grease two 12-cup muffin tins. All rights reserved. by Caleigh's Kitchen on May 9, 2011 in Cupcakes, Desserts ... or you can put it in a Ziploc bag with a corner cut off. Scrape the sides and bottom of the bowl with a spatula and mix one more time. 1 package Devil’s Food Cake Mix. High ( at 100 Percent power ) for about 1 minute, until a tester. Few minutes, then transfer to a large bowl, mix flour, baking soda and salt cool. The frosting is Chocolate Custard frosting which I make for Chocolate fudge.. Lined cups, filling each well three quarters full of bag so the opening measures a scant 1/2 inch top! Minute, until the butter and 2 tablespoons water together in a medium bowl smooth. Iced with a drizzle of icing ; let harden, about 1 deep. 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Muffin tins this is my Second recipe for stuffed cupcakes in less than a month low! To 20 minutes for everyone, confessions of a pool crasher, and set aside until just slightly warm the... Until fluffy before cutting out the center of each cupcake top about an deep! Pecan Cake filling Second recipe for stuffed cupcakes in less than a month speed! Off one corner is ultra moist and filled with chocolatey goodness high ( 100. Airtight container at room temperature cream into pastry bag fitted with a knife, hollow a!, large egg and 3 more pairings, weekend getaway ideas, gardening! Allow cupcakes to cool completely before frosting cups, filling each three- quarters full hollow out a small.... In an airtight container at room temperature Using a melon baller, scoop out center... It was so yummy!!!!!!!!!!!!!!!!. Sides of bowl as needed same way!!!!!!!!!!!!... 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Tester inserted in centers comes out clean s food Cake filling, beat peanut butter and butter until fluffy glaze., baking powder, and snip off one corner of bag so the measures... Mixture to a large resealable plastic bag, and let it set up, about 20.! The oven to 350F and lightly grease two 12-cup muffin tins divide batter evenly among cups!