Devilish Cupcakes

Votes: 9

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 12 cupcakes

This take on the popular Devil's Food chocolate cake takes on a look that truly lives up to its name. Devil's Food is a rich chocolate sponge cake layered with dark chocolate icing. Make it as cupcakes in red paper cupcake liners and decorate with red horns and tails made from chewy candies to create playful devils.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 cup premium flour
0.5 tsp of soda
1/4 tsp baking powder
Fine salt
0.5 cup cocoa powder
0.5 cups of milk
1 tsp vanilla extract
10 tbsp. butter at room temperature
1 cup of sugar
2 large eggs + 2 large yolks at room temperature
Additionally: red paper cupcake liners

Grazur

4 tbsp (60 g) butter, cut into small pieces
60 g dark chocolate, chopped
1 teaspoon of honey
A pinch of fine salt

Decor

24 red fruit chews
2 red licorice ropes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, dark chocolate, cocoa, licorice candies, honey

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup metal muffin tin with paper liners and lightly spray with cooking spray.
Cupcakes: In a medium bowl, whisk together flour, baking soda, baking powder and 1/2 teaspoon salt.

In a small saucepan, combine the cocoa powder, milk, and 1/2 cup water. Bring to a boil over medium heat and cook, stirring, until the cocoa is dissolved and the mixture becomes thicker and smoother, about 3 minutes. Stir in the vanilla and cool the mixture until it's just warm to the touch.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed (or in a large bowl if using a hand mixer) until fluffy, about 3 minutes. Add the eggs and yolks one at a time, mixing well after each addition.

While continuing to beat, slowly pour in the cocoa and milk mixture (be sure to scrape down the bottom of the bowl) and mix, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium, add the flour mixture, and mix. Remove the bowl from the stand and continue mixing by hand to avoid overmixing.
Pour the batter evenly into the cupcake liners and bake until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean, 18-20 minutes. Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.
GlazeIn a small microwave-safe bowl, combine the butter, chocolate, honey, and salt. Cover with plastic wrap and poke a hole in the plastic wrap for ventilation. Microwave on high (100%) for about 1 minute, until the butter and most of the chocolate have melted. Stir until smooth and cool for 15-20 minutes. Dip the top of each cupcake in the glaze and let it set for about 30 minutes.
Decorate cupcakesShape each gummy candy into a curved, pointed horn. Cut the licorice rope into twelve 12-cm-long pieces and snip one end of each piece to create a Y-shaped tail. Insert two horns into the top of each cupcake and press the tail into the back.