Devil’s Food Cupcakes with Cream Cheese Frosting

October 28, 2012 at 12:28 pm | Posted in cupcakes, sweet things | 14 Comments
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devil's food cupcakes with cream cheese frosting

I needed a little weekend baking project to help take my mind off the Frankenstorm that’s coming our way.  Spooky.  It’s time for Halloween cupcakes anyway…I make them every year, mostly to use my orange and black sprinkles.  I think devil’s food is appropriate for Halloween, and it helps that it’s my favorite species of chocolate cake.  I have a particular fondness for oil-based devil’s food like this one from Zoë Bakes.  So moist, oh my gosh.  And isn’t cream cheese frosting good on just about any cake?  Looking forward to eating one of these from the fridge tonight.

Happy Halloween, and stay safe (and dry)!

devil's food cupcakes with cream cheese frosting

Devil’s Food Cupcakes- makes 3 dozen
from Zoë Bakes

Steph’s Note:  I made one-third of the cupcake recipe below to get one dozen cupcakes, but I still used the full amount of frosting.

3 cups granulated sugar
2 3/4 cups  all-purpose flour
1 1/8 cups cocoa powder (natural or Dutch-processed), sifted if lumpy.
1 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk or buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cup hot coffee
1/4 cup rum or brandy (or replace with extra coffee)

-Heat the oven to 350°F and prepare 3 dozen muffin tins with papers

-Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.

-Whisk together, eggs, milk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.

-Fill a measuring cup or pitcher (you can fill directly from the mixing bowl if you have a steady hand) with the batter and then fill the muffin cups about 2/3 – 3/4 full.

-Bake the cupcakes for about 18-20 minutes or until a tester comes out clean.

-Allow to cool completely on a cake rack, removing the cupcakes from the tin after about 15 minutes, and then frost with cream cheese frosting.

Cream Cheese Frosting
from Zoë Bakes

Steph’s Note:  I used the full amount of frosting to decorate 12 cupcakes.

1 (8 ounce) package of cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup confectioner’s sugar, sifted
1 tablespoon golden syrup (can substitute with honey)
1/2 teaspoon vanilla
pinch of salt

-Combine all the ingredients in a medium-sized bowl and cream together until smooth.  (I used a hand mixer for this.)

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14 Comments »

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  1. looks gorgeous!how do you decorate it so nicely? do you use a special pipe?

    • Thanks, I just put the frosting in a piping bag fitted with a large plain tip.

  2. Ohhh I gotta make these!

  3. Love the way you did your frosting. It’s so pretty!

  4. These are beautiful and look so delicious!!

  5. these look so delish…frosting looks amazing,the sprinkles really make it festive..lovely post..sarah

  6. These are beautiful and that frosting looks nearly perfect!!

  7. They look so beautiful!

  8. How pretty! So perfect for a Halloween party.

  9. I have been trying to make cupcakes with that perfectly round icing top for so long! Swirls are not a problem, but THAT is so much harder…yours look so pretty and cute!

  10. Wooooooow!!! They are too beautiful to eat!

  11. These look amazing! <3 I can't wait to try it out. I hope I'll be successful in the kitchen.. ^_^

  12. Would it be okay to leave out the coffee? Not to my taste. Should there be a substitute? Thanks! Tasha

    • Hi. I think there should definitely be a substitute since it’s a substantial amount of liquid. I haven’t tried this myself, but you could try an equal amount of hot water (maybe with an extra tablespoon of cocoa whisked in just to give it some flavor).


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