Easy Devils Food Chocolate Muffins Recipes

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THE BEST DEVILS FOOD CAKE



The BEST Devils Food Cake image

A light and fluffy devil's food cake! Easy recipe!

Provided by divas can cook

Categories     cake

Time 50m

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder sifted
2 cups granulated sugar
1 cup prepared hot coffee
1 cup canola oil
1 cup buttermilk
2 eggs (room temperature)
1 teaspoon vanilla extract
4 cups confectioners sugar sifted
16 tablespoons unsalted butter, softened (2 sticks)
3 tablespoons heavy whipping cream
1-2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
  • In a large bowl, whisk together dry ingredients.
  • Stir in coffee, oil, and buttermilk and mix just until combined.
  • Add eggs and vanilla and mix until combined.
  • Pour batter into prepared baking pans.
  • Bake on the middle rack for 30 minutes. (may need more or less time)
  • Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
  • While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
  • Slowly add powdered sugar until the mixture is thick and combined.
  • Mix in heavy whipping cream and vanilla extract.
  • Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
  • Frost cooled cakes using an offset spatula.
  • Store cakes in an airtight cake container.

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 32

Number Of Ingredients 13

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls for Devil's Food Cupcakes, for decorating (optional)

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting.

CHOCOLATE MUFFINS



chocolate muffins image

Number Of Ingredients 15

150 g butter unsalted
115 g turbinado sugar
200 g pastry flour
25 g cocoa powder Guittard Cocoa Rouge cocoa powder
3 g salt
260 g All-purpose flour
56 g cocoa powder Guittard Cocoa Rouge cocoa powder
6 g baking powder
3 g salt
320 g sugar
340 g buttermilk
100 g whole eggs
120 g vegetable oil
7 g vanilla exract
235 g chocolate chips Guittard 63% chocolate chips

Steps:

  • Combine all of the ingredients in a stand mixer with a paddle attachment and mix until lightly bound.
  • Bring the whole eggs and buttermilk to room temperature before getting started.
  • Combine and sift the all purpose flour, cocoa powder, baking powder and salt.
  • Combine the buttermilk, whole eggs, vegetable oil and vanilla extract.
  • Add the sifted dry ingredients and the sugar to the liquid ingredients in three stages, mixing well with each addition and scraping the bowl thoroughly.
  • Fold in the chocolate chips and mix until just combined.
  • For the best results, rest the muffin batter in the cooler for 8-12hrs.
  • Pipe or scoop the batter into muffin cups/muffin baking mold and top with raw cocoa streusel.
  • Bake at 350F/176C for 20-25min., rotating your baking pan halfway through the baking process.

DEVIL'S FOOD CHOCOLATE CHIP MUFFINS



Devil's Food Chocolate Chip Muffins image

Make and share this Devil's Food Chocolate Chip Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 52m

Yield 12 muffins

Number Of Ingredients 10

2 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa powder
1/2-3/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups milk
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup semisweet mini chocolate chips

Steps:

  • Coat 12 muffin cups with nonstick cooking spray.
  • In a mixing bowl, add the flour, cocoa powder,sugar, baking soda, and salt; stir to combine.
  • In another bowl, add the milk, oil, eggs, and vanilla; whisk until blended.
  • Add the liquid ingredients and 1/2 cup chocolate chips to the dry ingredients.
  • Stir just until dry ingredients are moistened; be careful not to overmix.
  • Pour batter evenly into muffin cups.
  • Sprinkle remaining chocolate chips evenly over muffin batter.
  • Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
  • Place pan on a wire rack to cool for a few minutes before removing muffins from pan.

Nutrition Facts : Calories 271.9, Fat 13, SaturatedFat 4.6, Cholesterol 34.8, Sodium 334.9, Carbohydrate 37.6, Fiber 3, Sugar 16.4, Protein 5.6

EASY DEVILS FOOD CHOCOLATE MUFFINS



Easy Devils Food Chocolate Muffins image

Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins are very moist and rich. There is no need to use an electric mixer. A whisk or wooden spoon is all you need to mix this recipe. If you like a less sweet muffin, decrease the granulated sugar to 1/2 or 1/3 cup.

Provided by Wheres_the_Beef

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup plain yogurt
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350-F.
  • Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
  • In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
  • In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
  • Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
  • Stir until dry ingredients are just moistened. Careful not to over mix.
  • Pour batter into 12 muffin cups. Fill each almost to the top.
  • Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
  • Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
  • Cool before serving.
  • Makes 12 (2-1/2inch) muffins.

CHOCOLATE PUMPKIN MUFFINS (ONLY 3 INGREDIENTS!)



Chocolate Pumpkin Muffins (only 3 ingredients!) image

Number Of Ingredients 4

1 box Devil's Food cake mix
1 can (15 ounce) unsweetened pumpkin puree
1/3 cup applesauce
Optional: 1/2 cup chocolate chips (I used mini-chocolate chips in the picture)

Steps:

  • *DO NOT follow the instructions or use the ingredients on the back of the cake mix box.
  • Add the cake mix, pumpkin puree, and applesauce to a large bowl. Mix well either by hand or with a hand mixer. When thoroughly blended, fold in chocolate chips (if using). The batter will be pretty dense.
  • Line a cupcake tin with cupcake liners and lightly spray each liner with non-stick cooking spray. Spoon batter into each liner until it is about 3/4 of the way full (I was able to get about 12-14 muffins). The shape of each muffin will be a little irregular because of the density of the batter.
  • Bake according to the directions on the back of the cake mix box (I baked mine at 350 degrees for 18-22 minutes). Stick a toothpick in the middle of muffin to make sure the middles are done.

Nutrition Facts : Servingsize 1 serving, Calories 60 kcal

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