Cupcakes “Devil’s Food”

Cupcakes “Devil’s Food” are a variation of the famous American cake of the same name. Their dense texture and rich chocolate flavor will not leave anyone indifferent sweet tooth. And this chocolate biscuit is named so by analogy with cake Food of Angels concocted earlier so that the biscuit has become wetter, before applying glaze, wrap each cupcake warm in cling film and lay for several hours in холодильник. Time: 55 мин. Difficulty: Easy Quantity: 12 cupcakes. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1 tbsp. premium flour
• 1/3 Art. cocoa powder
• 0.5 tsp baking powder
• 0.5 tsp soda
• Finely ground salt
• 115 gr. butter at room temperature
• 1 tbsp. Sahara
• 2 large eggs at room temperature
• 1/4 Art. coffee at room temperature
• 1/4 Art. milk at room temperature
• 1 tsp vanilla extract
• Raspberry berries for decoration

Glaze

• 0.5 tbsp. butter cream 33%
• 115 gr. semisweet chocolate chopped
• 1 tbsp. l (15 gr.) Butter

Recipes with similar ingredients: premium flour, vanilla extract, semisweet chocolate, eggs, milk, cream, cocoa, coffee, raspberries

Recipe preparation:

1. Preheat the oven to 175 ° C. Fold out paper tins for cupcakes in a large baking dish with 12 cells.
2. In a medium-sized bowl, mix flour, cocoa powder, soda, baking powder and 1/4 tsp salt. In a large bowl, whip the creamy butter with sugar until white. Beat the eggs one at a time.
3. In a measuring cup, mix milk, coffee and vanilla extract. Pour half of the dry mixture into the oil and beat. Then, while continuing to whisk, add milk with coffee and remaining dry mixture. The dough should become thick and airy.
4. Use an ice cream spoon to fill each mold with dough. for a cupcake 3/4 of its height. Bake for 20 minutes. Check for readiness by sticking a toothpick in the cupcake. She has to go out dry. Remove the cupcakes from the oven and place on a wire rack to they cooled before applying the glaze.
5. Cook the icing. Bring light cream to light boiling. Put chopped chocolate and butter in a bowl, pour hot cream. Mix the ingredients thoroughly to chocolate and butter melted, and a smooth mixture was obtained. Leave on 5 – 8 minutes to thicken the icing. Cover each cupcake with icing using a pastry spatula and put on top raspberries. The recipe for the chocolate cake “Devil’s Food.”