Thank you for sharing. I love your decorating skills! It should resist when you gently touch it with your finger. Set aside. 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. Do you have baking instructions for that recipe somewhere on your site? My question is, how do I take your cupcake recipe and make it for a 2 tiered cake for 60? Is it just a jelly roll pan? Yes, that is it and you are going to love it! What a great idea to mix the ganache with the cream cheese! In lieu of rum or brandy, you noted to use equal parts of coffee (i.e., 1/4 cup rum or brandy— if you opt out of the booze then use equal parts coffee) I’m definitely making this! I want to thank you for this recipe! 1 1/8 cup natural cocoa Hello Zoe, thanks for response! Thank you! They are so very moist, and easy to make!! Here is a post on building a wedding cake that may be helpful: http://zoebakes.com/2008/09/08/maggie-and-steves-ultra-chocolate-wedding-cake-and-how-i-assembled-it/. I am so grateful to finally find a moist chocolate cake recipe that works! Beat in eggs one at a time. Thanks for answering my question. In a large mixing bowl cream together the butter and cream cheese. Angel Lush Cupcakes. If so, do you have any suggestions re: temperature (w/ or w/o convection), time, pan size…? Continue beating until light and fluffy, about … I halved the recipe and baked a cake…….. AWESOME… Its probably the best chocolate cake I have ever made or eaten… you are a true artist Zoe. window.mc4wp = window.mc4wp || { I am going to make it for my son’s first b’day party (for the adults to enjoy!) Be sure not to cut all the way to the bottom of the cupcake, this can cause the conserve to seep through the liner. I was wondering, in terms of cake sizes, how much does this recipe make? Hahaha. I think you can get away with baking on Thursday and serving on Saturday. This is a terrific recipe!I’ve made these cupcakes for work and my colleagues just wolfed them down. Chocolate Salted Caramel Cupcakes. Other than the size of the pan, are there any other changes made? By Kraft Heinz. Add eggs, one at a time, beating well... 2 I’m making a cake for a friend’s 70th birthday which I’ll be decorating with chocolate cigarillos – they are pretty expensive and so I want to get it right and have been trying various recipes beforehand. These look so good. In culinary school they always told us we were not allowed to mock Betty or Hines until we were making as much $$$ as they do! In the bowl of an electric mixer beat the butter and peanut butter until combined. 8 oz. Preheat oven to 350F. Solution? .thank God I’m not diabetic, sweetsare what I crave and dessert for me is served before dinner and so often I’m too full to even eat dinnerg. Isabelle. Ask Question. Is this the same stuff? She called and told me that it was the BEST chocolate cake she’d ever eaten in her life! For this recipe the real difference between the cake made with oil vs butter is the texture. 2 1/2 teaspoons baking soda Thanks! They should both do well in a fluted pan, but you need to be sure to butter and flour the pan very well. Our ritual was to take the syrup, mix it with a little butter, and dip our homemade biscuits in it! Divide batter evenly among lined cups, filling each three- quarters full. So hopefully you’ll answer my questions. A friend told me that I was imagining it when I baked the items because I know that it’s in there, but I can almost always pick it out when I have a dessert at a restaurant or at a friends’s house or other places where desserts are served. Bake the devil’s food cupcakes for about 18-20 minutes or until a tester comes out clean. Oh, if you’re interested, I’m still searching for the perfect white cake for my daughter. Slowly add the coffee and rum (if using) to the batter and whisk until totally blended and smooth, about 2 minutes. Hopefully I’ll have a chance totry it this weekend. Loved seeing how you had a different take on it. Thank you! They have more set ways and I think our method is challenging what they are used to. Thank you so much for the sweet note, so glad your friend enjoyed it! It works perfectly on almost any cupcake or cake! 3. It seemed to work just as well with either one. Used Frangelico instead of rum. { This recipe will hold up to the wait, if you need to bake one tray at a time. Used your outrageous mocha buttercream and your chocolate glaze from the praline cheesecake and I have a simple cake that I will decorate with pumpkins and autumn leaves (I even have a rake ) that I’ve made from fondant and then painted. Should I use the vinegar with the baking soda or the buttermilk takes care of it? Beat in eggs one at a time. Realised I have only 1 8inch square or round and a square 9inch. Jayne. Thanks for being willing to test this out in the kitchen. The reason that I mentioned trying with natural vs Dutched cocoa and regular vs buttermilk, in any combination, is that the recipe still seems to work, as written. Made these as mini-cupcakes for a Christmas party – everyone LOVED them and said they were better than all the local cupcake bakeries’ versions. Also, thanks for the comments about my gardens – that’s my passion! Sounds like maybe they needed a few more minutes to bake. It can be found in some grocery stores and even on Amazon, gotta’ love the internet! I just love devils food - whenever I make chocolate cupcakes I make this recipe- and my children and I like this frosting the best as well- we actually find buttercream a bit too sweet- of course decorating them for the holidays makes them extra special! Thank you so much for this great recipe it will definitely become a staple for me! Love your blog…. I LOVE your site – I’ll definitely be back to do more browsing!! I’ve tried low temp and higher temp. Thanks for sharing will be trying more recipes!!! These are truly special. Thanks again. S'more Cupcakes in Jelly Jars. 1 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature ½ cup salted caramel sauce 4 cups powdered sugar. Zoe, a few more questions on the cake pan conversion. Carry on with the butter, I too am a huge fan! I found your site by accident, but these cupcakes look great and I can’t wait to try them. Zoe, WOW this recipe rocks! You may want to double the icing recipe just in case you find yourself dipping into the bowl with a spoon! I’d love to see you work your magic on a vanilla cupcake recipe! Hi! In separate bowl, mix Cream Cheese, Egg, Sugar, and Salt. I’ve just made the first doze and they are fabulous (I’ve only got one dozen cupcake pan). I’m looking forward to using this recipe to make a Black Forest cake for my husband’s birthday. It seemed to work just as well with either one.”, I (question left in comment on june 21, 2011) was referring to the discussion you had with mark, way back in january 2008 – comments are from jan 20-30, 2008 . This may take some experimenting and may not always work, but considering you can make baking powder by combining baking soda, cream of tartar (acid) and cornstarch, it makes sense. This is both a review and a thank you. The recipe makes a few dozen. When I saw that it made 30 cupcakes, I cut the recipe by two-thirds since I wanted to make a quick batch for a dinner I was going to and it worked out great! Thank you! Isn’t there going to be a big difference in the final result depending on what you use? I made it the night before so the cake would “set” and iced it in the morning. or bake it in a bundt cake mold. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Insert cake cylinders into holes. And thank you for the five star recipe. And watch videos demonstrating recipe prep and cooking techniques. Likewise, wouldn’t I have to change something if the recipe were instead made with regular cocoa, which is natually acidic? You can top the cupcake with piece you removed or snack on them like I did. I went ahead and added a recipe card to this recipe for you so you can print it more easily. Next time I will make a layer cake…… Help me find a solution as I love this recipe and cant find a better one. thanks for your response. I am completely in love with these cupcakes! I always recommend trying a recipe as it is written, then you can make adjustments if it doesn’t suit your liking. Pastry Chef Whisk together, eggs, buttermilk, oil and vanilla until well combined. I followed the recipes exactly. The batter will be quite runny. Thank you from Greece. My sister in law has made these cupcakes a number of times now, and we adore them! 29. You may want to buy an extra just for your own private use. When I’d finally finished up the baking (I had to do two separate bakes because of oven size)I left the kitchen a bit defeated knowing that I was still not satisfied with yet another cupcake trial. https://www.tasteofhome.com/recipes/cream-cheese-chocolate-cupcakes Theme by. Explore. The flavor is not overly sweet, because of the intensity of the coffee (you don’t actually taste the coffee, it just cuts the sweet) and the rum (the Devil in “Devil’s Food cupcakes” perhaps? Yes, you will want to replace the liquid with something else, just warm water. In which case the baking soda is there to react to the cocoa powder, which makes it nice and dark chocolaty looking, no matter what kind of cocoa you use. A huge hit! Hi Zoe I’ve used your devil’s food cake recipe about 3 times already (as cakes) and I receive rave reviews EVERY time! Thanks for sharing Your devils food cupcakes look amazing. hehe!) When you mentioned a sheet pan, I assumed you were talking about a half-sheet pan like when one orders a cake from a bakery. I made no changes to the recipe when I switched from one cocoa to the other. Hello Zoe, Thank you! The party is Saturday afternoon. Thank you and waiting for your reply. Thank a lot for sharing such a great recipe Zoe!! I think some people actually passed out, it was that good! Add the egg mixture to the dry ingredients and whisk until smooth. This cake stays very moist and soft even when it is refrigerated. Hi Zoe – This recipe looks AMAZING! Can you tell us about the papers you use on the cupcakes? On low speed add the sugar. Thanks for your help (and, btw, the blackout cake in your current looks fabulous. When you say flour, you mean all purpose right? !” I made the cream cheese frosting too but used honey and the result didn’t make justice to the cake had to change to nutella frosting…Divine! when I found your beautiful blog! I look forward to hearing about your results! Great question!!! I finally tried out this recipe for my sister’s tea party shower: so luscious and chocolate-flavored without being overly sweet. I’m just a compulsive (! Because of the baking powder in this recipe you can use plain milk and still have a great rise to your cake. Devil’s Food Cupcakes Recipe from Ad Hoc at Home. https://www.yummly.com/recipes/devils-food-cake-with-cherry-pie-filling Simply carve a hole in the centre using a sharp knife. Am excited to try this. You can definitely taste it, so many people will find that flavor too strong. I used half buttermilk, half 2%, and at room temp. I have the tin next to my computer right now with a little spoon! Yes, in all of the recipes I use all-purpose unless I specify otherwise. Do you see any problem with doing it that way?? Twist end of bag tightly to secure. The recipe looks very similar to my favorite choc. This recipe is in my Favorites file. Hi Zoe! So I made these cupcakes yesterday. I’ve been a fan of your website ever since reading “Artisan Bread in 5 Min’s”. Your site has been an inspiration to me! I am considering using them for my wedding cupcakes….I love their taste, but I am having some small problems….I’ve only tried to make them once,and about half the cakes spilled over the top of the papers and made an awful mess. 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. We do have a short growing season here in MN, but some lovely things happen during that time each year. I thought I had found the recipe I wanted, baked them and just knew they could be better. This is the best chocolate cake recipe I have ever tried and believe me, over the past 20+ years, I've tried them all. when i see you type this is the best taking devil’s food, ever and after i see you using yummy yummy lyle’s, and after i read this not leaning to far into the sweet side of the rainbow, and then i see you using rum, and then not being able to stop my eyes from looming back to your selection of piped frosting designs… hello!?!? Enjoy the cupcakes! These look so great! Could you tell me what are your most favorite cupcakes, frosting and cakes? Thanks! I am planning on baking just one layer. Although they do look fantastic! Thanks very much. Chocolate Chip Cream Cheese Filled Cupcakes for the win! You can fill it with a cream or mousse and serve it cold and not have the cake get too hard and dense. They all turned out moist and delicious (not quite as deep a chocolate flavour without the coffee). Will use again. I am going either bake the batter in the amounts listed above in a Wilton 11×15 cake pan (2″ deep), or scaled up to bake in a Wilton 12×18 cake pan (2″ deep). delicious–thanks for the recipe! 7. Chocolate Chip Cream Cheese Cupcakes Recipe. If not, do you have an oven thermometer? I’m sorry to hear that, this recipe is usually so reliable. Now it’s my turn to bake some for a friend’s 65th birthday! I ended up baking the devil’s food cake in a regular round pan and it went great. 5 %, (2 1/4 ounce) jars pureed carrot baby food, Kittencal's Best Cream Cheese Frosting (Extra Creamy Option). Repeat to fill remaining cupcakes. Yes, definitely double up the frosting. I made this cake in 2 9″ layer insulated pans. That is a substantial amount of acid. They are charming. Once again, you have made me the rave of a party. I've made it as a two-layer cake also. I just have to finish the ugly (but yummy) ones that I kept from the morning tea that I donated the rest to. 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. I can’t wait to try it. I think that I am a little bit reluctant to use icing with too much c.sugar. These are the BEST chocolate cupcakes! It can fill two (2) 8×2 baking tins. Such a treat. https://www.allrecipes.com/recipe/8221/black-bottom-cupcakes-i I am a novice decorator and i just hate piping!!! I really wanted to taste both these ingredients in my cupcakes so I ended up piping into them some of the Kahlua. Add the cocoa and confectioners' sugar (only 1 cup at a time) to the creamed mixture, along with the buttermilk. Not only is the flavor special, it also did nice things for texture and consistency of the icing. My mouth physically watered. Buttermilk provides all the acid you need in the recipe. What went wrong? if so what should I change/add? 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