In this performance, the popular chocolate cake Devil’s Food acquires the form most appropriate to its name. Food devil is a rich chocolate sponge cake layered with glaze from dark chocolate. Make it in the form of cupcakes in red paper molds and decorate with red horns and ponytails from chewing sweets to make funny little devils. friends: 
Time: 1 hour. 45 minutes Difficulty: Easy Quantity: 12 Cupcakes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1 tbsp. premium flour
- 0.5 tsp soda
- 1/4 tsp baking powder
- Fine salt
- 0.5 tbsp. cocoa powder
- 0.5 tbsp. milk
- 1 tsp vanilla extract
- 10 tbsp. l butter at room temperature
- 1 tbsp. Sahara
- 2 large eggs + 2 large yolks at room temperature
- Optional: red paper molds for cupcakes
Graze
- 4 tbsp. l (60 gr.) Butter, chopped into small pieces
- 60 gr dark chocolate chopped
- 1 tsp honey
- A pinch of fine salt
Decor
- 24 red fruit chewing candies
- 2 red licorice ropes
Recipes with similar ingredients: premium flour, eggs, milk, bitter chocolate, cocoa, licorice sweets, honey
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C. Fold paper molds into a metal mold for 12-cell muffins and lightly sprinkle with a cooking spray.
- Cupcakes: in a medium-sized bowl, mix with a whisk flour, baking soda, baking powder and 0.5 tsp. salt. In a small saucepan mix cocoa powder, milk and 0.5 tbsp. water and over moderate heat bring to a boil and cook, stirring until cocoa dissolves and the mixture will not become thicker and more uniform, about 3 minutes. Stir in the vanilla and cool the mixture so that it is a little warm on touch.
- In a bowl of a stationary mixer with a nozzle blade on a moderate whisk butter and sugar (or in large bowl, if using a hand mixer), until lush, about 3 minutes. Add eggs and yolks one at a time, mixing well after each addition. While continuing to beat, slowly pour in the mixture cocoa and milk (do not forget to scrape cocoa from the bottom of the pan) and mix, scraping the mixture from the walls as needed bowls. Reduce the mixer speed to medium, add the flour mixture and mix. Remove the bowl from the stand and continue kneading manually, so as not to beat the dough.
- Pour the dough evenly over the tins and bake until the cupcakes will not spring when pressed lightly and a toothpick inserted in the center of the cupcake will not come out clean, 18-20 minutes. Cool the cupcakes in for a few minutes in metal form, then shift them on the wire rack to cool completely.
- Frosting: in a small microwave bowl mix butter, chocolate, honey and salt, cover plastic film and poke a hole in it for ventilation. Heat at maximum power (100% power) for about 1 minute until the butter and most of the chocolate have melted. Stir until smooth and cool for 15-20 minutes. Dip the top of each cupcake into the icing and place freeze for about 30 minutes.
- Garnish Cupcakes: Shape From Each Chewing candy curved pointy horn. Cut the licorice ropes into twelve pieces 12 cm long. and cut each piece with one end to make a Y-shaped tail. Paste in two horns to the top of each cupcake and press the tail behind.
