Healthy But Delicious Devils Food Cupcakes Recipes

DEVIL'S FOOD CUPCAKES

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.

LOW FAT LOW SUGAR DEVILS FOOD CUPCAKES

Steps:

• Combine cake mix and pumpkin in a mixing bowl and beat until all of mix is wet. Spoon into muffin tins (use liners so that no oil or spray is needed to keep from sticking) and bake 18 - 22 minutes in a preheated 350 degree oven.
• Combine thawed Cool Whip and pudding mix in a large mixing bowl and beat with a whisk. Put back into refrigerator to chill.
• When cupcakes are done, set out to cool thoroughly. When cool, ice with Cool Whip mixture and serve.

DEVIL'S FOOD CUPCAKES

Steps:

• Preheat the oven to 375 degrees. Place the baking cups in the muffin pans.
• Place the chocolate in a small heavy saucepan, and melt over low heat, stirring constantly. Remove the pans from the heat and set aside.
• Cream the butter and brown sugar together in the bowl of an electric mixer. With the mixer on low speed, add the eggs one at a time, beating well after each addition. Stir in the melted chocolate.
• Combine the flour, baking soda and salt. Alternating between the two, add the flour mixture and buttermilk to the chocolate mixture in three stages, ending with the flour. Then slowly stir in 1 cup of boiling water and the vanilla.
• Pour the batter 3/4 full into the baking cups. Place in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes.
• Remove the pans from the oven, and let the cupcakes cool for 5 minutes, and then remove them from the muffin pans. Let the cupcakes cool completely.
• Place all the ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted.
• Remove from heat. Continue to stir until the chocolate is completely melted. Transfer to a shallow bowl. Let stand, stirring occasionally, until icing reaches room temperature.
• Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for excess to drip off. After dipping them all, dip each one a second time.

DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside.
• Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
• In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
• With each addition, beat until the ingredients are incorporated, but do not overbeat.
• Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
• Carefully spoon batter in the cupcake liners, filling ¾ full.
• Bake 25-30 minutes or until pick comes out clean.
• Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.