Name: Devil’s Food Cupcakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Ingredients: Cooking spray; 1 cup all-purpose flour; ½ tsp baking soda; ¼ tsp baking powder; Fine salt; ½ cup unsweetened cocoa powder (not Dutch-process); ½ cup milk; 1 tsp pure vanilla extract; 10 Tbsp unsalted butter, at room temperature; 1 cup sugar; 2 large eggs + 2 large egg yolks, at room temperature; 4 Tbsp unsalted butter, cut into small pieces; 2 oz bittersweet chocolate, chopped; 1 tsp honey; Pinch fine salt; 24 red fruit-punch-flavored chews, such as Tootsie Frooties; 2 red licorice laces

Prep Time

5 min

Cook Time

20 min

Yields

12 servings

Devilish dark cupcakes with a bittersweet chocolaty glaze, these little guys are the perfect sinister snack.

ingredients

Cupcakes

Cooking spray

cup all-purpose flour

tsp baking soda

tsp baking powder

Fine salt

cup unsweetened cocoa powder (not Dutch-process)

cup milk

tsp pure vanilla extract

Tbsp unsalted butter, at room temperature

cup sugar

large eggs + 2 large egg yolks, at room temperature

Glaze

Tbsp unsalted butter, cut into small pieces

oz bittersweet chocolate, chopped

tsp honey

Pinch fine salt

Decorations

red fruit-punch-flavored chews, such as Tootsie Frooties

red licorice laces

Ingredient Substitution Guide

directions

Step 1

Position an oven rack in the center of the oven, and preheat to 350ºF. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.

Step 2

Whisk together the flour, baking soda, baking powder and 1/2 teaspoon salt in a medium bowl; set aside.

Step 3

Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.

Step 4

Beat the butter and sugar on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Remove the bowl from the stand, and finish stirring by hand to avoid overmixing.

Step 5

Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

Step 6

Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth, and let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.

Step 7

Pinch each fruit chew into a curved horn shape with pointed ends. Cut the licorice laces into twelve 5-inch pieces, and snip 1 end of each to make a Y-shaped tail. Press two horns into the top of each cupcake, and press a tail into the back of each cupcake.

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