Monday, October 31, 2011

Devil's Food Cupcakes with Caramel Frosting

Devil's Food Cupcakes with Caramel Frosting

Happy Halloween!

I haven't been that much into Halloween this year. Usually, I start baking Halloween-themed sweet treats halfway September. But this year, these sort-of-Halloween-looking cupcakes are the first thing I've made for Halloween. Better late than never, right? Wait. Today is Halloween. So it's not late.

To make these cupcakes Halloween-themed but with minimal effort, I added orange food coloring to the icing. This icing tastes better if made the day before the cake because the brown sugar gives the icing a slightly grainy, sugary texture that improves if you allow to set it overnight. I must confess, although tasty, the frosting didn't taste much like caramel so I would rate it a 3 out of 5. The devil's food cupcakes are very chocolaty and light in texture, they earn a 4 out of 5 rating.



Devil's Food Cupcakes: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel

Ingredients: makes 2 ½ dozen
- 2 cups cake flour (not self-rising)
- 1 cup unsweetened Dutch process cocoa
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups firmly packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 1 ½ cups buttermilk
- 2 teaspoons vanilla extract

Instructions:
- Preheat oven to 350 degrees. Line three 12-cup muffin tins with cupcake papers. Set aside.
- In a small bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until 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 the batter into the cupcake liners, filling them about ¾ full. Bake for 25-30 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.




Caramel Frosting: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel

Ingredients: makes enough for one 3-layer 9-inch cake or 3 dozen cupcakes
- 2 cups (4 sticks) unsalted butter, softened
- 5 cups sifted confectioners' sugar
- 1 ½ cups firmly packed light brown sugar
- ½ cup milk
- 2 tablespoons dark corn syrup
- 2 teaspoons vanilla extract

Instructions:
- In a large bowl, on medium speed on electric mixer, cream butter until smooth. Add the sugars and beat on low speed for 2 minutes. Add the milk, syrup and vanilla, and beat until smooth and creamy, 3-5 minutes. Use immediately or store, covered, at room temperature for up to 2 days.


Devil's Food Cupcakes with Caramel Frosting

Devil's Food Cupcakes with Caramel Frosting

9 comments:

Liz @ Tip Top Shape said...

These are the perfect Halloween treat!!

Chele said...

I can't see the pictures ;0(
But the recipe sounds wonderfully tasting and I can imagine the swirls of caramel icing on your beautifully decorated cupcakes so its all good ;0)

Meg said...

Oooh, I love devil's food cake -- and these look so tasty! Love the icing, too.

Kelsey said...

HAPPY HALLOWEEN!!!

JanH said...

You are into the good stuff now. These look great for anytime...just change the color to treat any situation.

Sandy at Ooh La Frou Frou said...

Oh my gosh, you must have read my mind, as I was in such a chocolate mood today. I stopped by and picked up a chocolate mini cupcake with peanut butter frosting & reese's peanut butter cup on top ... but these are bigger and I'm sure much more satisfying and delicious! Yum!

Sandy at Ooh La Frou Frou
http://oohlafroufrou.blogspot.com
This Week: "Grand Flirt"

Anonymous said...

Nice, I did carmel apple cupcakes with caramel cream cheese frosting. I thought they were gross, but everyone was loving them, eating multiples. I think I would have preferred the choco-caramel.

lady nyc said...

What a lovely recipe! I'm sure angel will come down to earth to taste these cupcakes. Lol.

Kristin said...

Ooooh, I need to try these! Happy weekend!

Kristin xo