Devils Food Cupcakes
Add a few creepy crawly toppings to these Devils Food Cupcakes and they will be a hit at your Halloween party. The kids will love the wiggly worms and spider laced cupcakes on your party table.
The rich chocolate flavor of these cupcakes topped with a deep chocolate butter cream icing is so decadent that you will free a little devilish. I use a glossy white icing for the halloween cupcakes with spider webs and ghostly faces. You will find the recipes below.
You will need:
- 9 tbsp. cocoa powder
- 1 1/2 c. flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 stick butter, at room temperature
- 1 1/2 c. sugar
- 2 large eggs, room temperature
- 1/2 c. coffee
- 1/2 c. milk
Preheat oven to 350° F.
Sift together the cocoa, flour, salt, baking soda and baking powder in a bowl.
Beat the butter and sugar until smooth and creamy. Add eggs and mix well.
Mix coffee and milk together. Stir in half of dry ingredients into butter mixture. Add coffee and milk mixture. Stir in other half of dry mixture. Mix thoroughly.
Pour into cupcakes cups and bake for 20 - 25 minutes or until a toothpick comes out clean. Let sit in pan for 10 minutes than remove to a cooling rack. Cool completely.
You're on your way to delicious Devils Food Cupcakes for your party. Use the toppings below to finish off these treats.
Chocolate Butter Cream Icing
1 stick butter
2/3 c. unsweetened cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk. Beat well until you have a spreading consistency. Add more milk as needed. Stir in vanilla.
Makes about 2 cups.
Glossy White Icing
This icing will stay shiny. To start you will need:
1 c. plus 2 tbsp. sugar
1/3 c. water
2 egg white, about 1/4 c.
dash of salt
1/4 tsp. cream of tartar
1 tsp. vanilla extract
Blend sugar and water in saucepan, place over low heat. Brush down sides of saucepan frequently with a wet pastry brush.
Turn egg whites into 3-quart mixing bowl and set bowl on wet cloth to keep from sliding. Add salt and beat with a wire whip to a foam, then add cream of tart and beat until stiff, gradually adding powdered sugar as you beat. Mixture should beat into moist, shiny peaks when all sugar is added.
When sugar and water syrup cook to 236° F. (soft ball stage on candy thermometer), pour slowly but continuously over egg whites while beating. Continue beating util cold. Beat in vanilla extract.
NOTE: I used the chocolate butter cream icing,candy worms and crushed chocolate cookies to make my creep crawly Devils Food Cupcakes and the glossy white icing with black decorating gel for my ghostly faces.
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