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SPICY LITTLE DEVIL’S FOOD CUPCAKES

If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Halloween cupcake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!

My Nana didn’t need a reason to bake. Like, ever.

It was very uncommon for there not to be something sweet in the house to snack on.

Often, it was something simple: flavored gelatin, pudding, or a simple sheet cake. Just a bit to end a meal, or enjoy during some late-night TV.

She was a big chocoholic, also, just like me.

When the holidays rolled around, however, she tended to go all out. Which is probably why I do the same, going through more bags of Dixie Crystals in a month than I go through during the entire rest of the year.

I’m the worst at Christmas – there are so many sweets coming out of my kitchen in the weeks leading up to Santa’s big day, you’d think I was feeding a small elf army.

For Halloween, I usually bake too much.
Most of the parties Mr. Crumby and I attend are potluck, and since my signature dish at any shindig is cupcakes of some kind – that’s usually what I end up making.

More often than not, I end up bringing at least 1/3 of them home.

INGREDIENTS
DEVIL’S FOOD CUPCAKES

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup black coffee cool

SPICY CAYENNE CHOCOLATE GANACHE

  • 1 pound dark chocolate finely chopped
  • 2 cups heavy whipping cream
  • 2 tablespoons unsalted butter softened
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon vanilla extract

CHOCOLATE FUDGE ICING

  • 1 cup dark chocolate or unsweetened cocoa powder
  • 3 cups powdered sugar
  • 3/4 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy whipping cream
  • Pinch of salt

INSTRUCTIONS
DEVIL’S FOOD CUPCAKES

  1. Preheat oven to 350 degrees F. Line standard cupcake pans with about 30 liners and set aside.
  2. In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  3. …………………………………

for full instruction please see : thecrumbykitchen.com


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