Make Halloween Extra Special with These Devilish Devil’s Cupcakes
Halloween is one of my favorite time of the year (after Christmas, of course), and I always like to prepare some fun, cool meals for the entire family. And since baking is a huge passion of mine, some Halloween themed cupcakes always make their way on the dinner table as the end of the month approaches.
I start looking for some ideas and inspiration early, so I have enough time to choose the recipes I like the most. And today I just found this devilish recipe, which I simply have to try. Take a look at these cupcakes and tell me they are not the best looking cupcakes ever? For the little devils in the family, these are perfect.
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This Devil’s food cake recipe is definitely one of my new favorite chocolate cake recipes. Yes, I know, I probably say this every time I try out a new chocolate cake recipe, but it’s definitely one of my favorites that I’ve made so far (my other two favorite are the chocolate stout cake and these mocha cupcakes…if you haven’t tried these recipes out yet, I don’t know what you’re waiting for!). But anyway, this devil’s food cake is one of my new favorites.
In case you’re wondering, a Devil’s Food cake is different from a more standard chocolate cake in that it uses boiling water instead of milk as its main liquid ingredient, and is flavored with cocoa powder, rather than melted chocolate.
Here’s some more fun facts: Devil’s food cake is similar to red velvet cake, in that they both use baking soda to give the cake a much deeper color, and traditionally, Devil’s food cake is made with shredded beets to help add moisture, sweetness, and of course, a natural, slightly reddish tint to the cake. A rich, chocolatey, and slightly red cake deserves a name no less than Devil’s food. While this version of Devil’s food that I used for these cupcakes contains no beets, it’s sinfully delicious anyway!
The recipe below makes about 24 cupcakes, but when I made it, I only made a dozen cupcakes, and used the remaining half to make a tiny and adorable 6-inch 3-layer birthday cake (if you follow me on Instagram, you should have seen it a couple weeks ago!). That cake got a nice dose of chocolate frosting in between its layers, and while I definitely think that rich chocolate frosting is the way to go with Devil’s food, I made an exception this time. 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.
Devilish Devil’s Food Cupcakes (cupcakes from Epicurious, frosting from The Hummingbird Bakery Cookbook)
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)
- fondant, tinted black (for decoration)
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