Best 10 Cinnamon Scented Devils Food Cupcakes Recipes

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Are you in the mood to satisfy your sweet cravings with a delectable treat? Look no further than the "Cinnamon Scented Devils Food Cupcakes"! This tantalizing recipe combines the rich, indulgent flavors of chocolate and cinnamon, resulting in a truly unforgettable culinary experience. The cupcakes are moist and fluffy, with a hint of spice that adds a warm and inviting aroma to your kitchen. Each bite offers a perfect balance of sweetness and sophistication, making these cupcakes the ideal dessert for any occasion. Whether you're celebrating a special event or simply looking for a comforting treat, this recipe is sure to satisfy your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM-FILLED DEVIL'S FOOD CUPCAKES



Cream-Filled Devil's Food Cupcakes image

These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 23

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon pure vanilla extract
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
Filling:
2 cups marshmallow creme
1/2 cup confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Glaze:
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
Icing:
1 cup confectioners' sugar
2 tablespoons unsalted butter, melted

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
  • 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.
  • Beat the butter and sugar on medium-high speed with an electric 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. Finish stirring by hand to avoid overmixing.
  • 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 them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
  • For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
  • For the glaze: 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; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
  • For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 12 cupcakes

Number Of Ingredients 15

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/4 cup coffee, at room temperature
1/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
Raspberries, for garnish

Steps:

  • To make the cupcakes:
  • Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
  • In a large bowl, beat the butter and the sugar together until light and fluffy.
  • Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
  • Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
  • To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
  • Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 32

Number Of Ingredients 13

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls for Devil's Food Cupcakes, for decorating (optional)

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting.

CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES



Cinnamon-Scented Devil's Food Cupcakes image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Summer     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 30

Number Of Ingredients 16

30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips

Steps:

  • Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
  • Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
  • Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
  • Decorate cupcakes with mini roses up to 4 hours before serving.

DEVIL'S FOOD CUPCAKES



Devil's food cupcakes image

These sponges with a cream cheese topping are light yet wonderfully chocolatey

Provided by Good Food team

Categories     Dessert

Time 45m

Yield Makes 16

Number Of Ingredients 13

50g cocoa powder
2 large eggs , at room temperature
1 tsp vanilla extract
175g plain flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter , softened
4 tbsp unsalted butter , softened
200g cream cheese , softened
1 tsp vanilla
400g icing sugar , sifted
small handful silver balls or sprinkles , for decoration

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 2 muffin tins with 16 paper muffin cases. Whisk together 175ml boiling water with the cocoa powder in a medium-sized bowl until smooth. Allow the mixture to cool until it reaches room temperature (put it in the freezer to speed it up), then whisk it with the eggs and vanilla.
  • In an electric mixer, combine the flour, salt, bicarbonate of soda and sugar. Mix on a low speed for 30 secs, then add one-third of the cocoa liquid and softened butter. Keep mixing on a low speed, then turn up to medium high and beat for 1 min. Add the remaining liquid in 3 batches, beating each one for 30 secs. Scrape the sides and bottom of the bowl with a spatula and mix one more time. Fill the cupcake liners three-quarters full and bake for 20 mins, then remove and let them cool in the tin.
  • To make the frosting, beat the butter and cream cheese for 2-3 mins until creamy, then add the vanilla. While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Beat for a further min, then chill for 2 hrs.
  • Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.

Nutrition Facts : Calories 388 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Provided by Amy M. Spindler

Categories     dessert, side dish

Time 1h

Yield 32 cupcakes

Number Of Ingredients 14

32 baking cups
3 ounces good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups (packed) dark brown sugar
3 eggs
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
6 ounces (6 squares) semisweet chocolate
1/3 cup heavy cream
1 tablespoon sugar
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees. Place the baking cups in the muffin pans.
  • Place the chocolate in a small heavy saucepan, and melt over low heat, stirring constantly. Remove the pans from the heat and set aside.
  • Cream the butter and brown sugar together in the bowl of an electric mixer. With the mixer on low speed, add the eggs one at a time, beating well after each addition. Stir in the melted chocolate.
  • Combine the flour, baking soda and salt. Alternating between the two, add the flour mixture and buttermilk to the chocolate mixture in three stages, ending with the flour. Then slowly stir in 1 cup of boiling water and the vanilla.
  • Pour the batter 3/4 full into the baking cups. Place in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes.
  • Remove the pans from the oven, and let the cupcakes cool for 5 minutes, and then remove them from the muffin pans. Let the cupcakes cool completely.
  • Place all the ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted.
  • Remove from heat. Continue to stir until the chocolate is completely melted. Transfer to a shallow bowl. Let stand, stirring occasionally, until icing reaches room temperature.
  • Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for excess to drip off. After dipping them all, dip each one a second time.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 121 milligrams, Sugar 19 grams, TransFat 0 grams

MINT DEVIL'S FOOD CUPCAKES



Mint Devil's Food Cupcakes image

These are light, airy, and sure to bring a smile to your lips!

Provided by Imijester

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 22

cooking spray
¼ cup unsalted butter
2 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
2 tablespoons all-purpose flour
¾ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons milk
½ teaspoon distilled white vinegar
½ drop pure peppermint extract
1 cup white sugar
1 egg
½ cup boiling water
2 tablespoons cold water, or more as needed
1 (.25 ounce) package unflavored gelatin
1 cup heavy whipping cream
3 tablespoons heavy whipping cream
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
½ teaspoon imitation vanilla extract
1 drop green food coloring
6 chocolate sandwich cookies (such as Oreo®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
  • Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
  • Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
  • Mix milk, vinegar, and peppermint extract together in another small bowl.
  • Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
  • Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
  • Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
  • Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 35.7 g, Cholesterol 58.1 mg, Fat 15.6 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 9.1 g, Sodium 145.2 mg, Sugar 24.2 g

CINNAMON DEVIL'S FOOD CUPCAKES



Cinnamon Devil's Food Cupcakes image

This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 40-45 cupcakes

Number Of Ingredients 14

2 2/3 cups all-purpose flour
1 1/2 cups cups unsweetened cocoa powder
1 tablespoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla
1 1/2 cups miniature semisweet chocolate chips

Steps:

  • Set oven to 325 degrees.
  • Prepare regular muffin tins and line with paper liners.
  • In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
  • In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
  • Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
  • Stir in the mini chocolate chips.
  • Spoon the batter evenly between the prepared muffin tins.
  • Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
  • Transfer the cupcakes to racks and cool completely before frosting.

Nutrition Facts : Calories 183.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.4, Sodium 150.6, Carbohydrate 30.4, Fiber 1.8, Sugar 21.5, Protein 2.5

CINNAMON DEVIL'S FOOD CUPCAKES



Cinnamon Devil's Food Cupcakes image

This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 40-45 cupcakes

Number Of Ingredients 14

2 2/3 cups all-purpose flour
1 1/2 cups cups unsweetened cocoa powder
1 tablespoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla
1 1/2 cups miniature semisweet chocolate chips

Steps:

  • Set oven to 325 degrees.
  • Prepare regular muffin tins and line with paper liners.
  • In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
  • In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
  • Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
  • Stir in the mini chocolate chips.
  • Spoon the batter evenly between the prepared muffin tins.
  • Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
  • Transfer the cupcakes to racks and cool completely before frosting.

Nutrition Facts : Calories 183.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.4, Sodium 150.6, Carbohydrate 30.4, Fiber 1.8, Sugar 21.5, Protein 2.5

DEVIL'S FOOD CUPCAKES WITH CHOCOLATE GANACHE FROSTING



Devil's Food Cupcakes with Chocolate Ganache Frosting image

This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24 cupcakes

Number Of Ingredients 10

3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract
Quick Chocolate Ganache Frosting

Steps:

  • Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
  • Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
  • Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
  • Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
  • Use Room Temperature Ingredients: Bringing your ingredients to room temperature will help them mix together more smoothly and evenly. This is especially important for butter and eggs.
  • Don't Overmix the Batter: Overmixing the batter can make your cupcakes tough and dense. Mix just until the ingredients are combined.
  • Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will help prevent them from overflowing in the oven.
  • Bake the Cupcakes at the Right Temperature: The temperature of your oven can affect the texture and flavor of your cupcakes. Be sure to preheat your oven to the correct temperature and bake the cupcakes for the amount of time specified in the recipe.
  • Let the Cupcakes Cool Completely: Before you frost the cupcakes, let them cool completely. This will help the frosting set properly.

Conclusion:

These cinnamon-scented devil's food cupcakes are a delicious and decadent treat that are perfect for any occasion. With their moist and fluffy chocolate cake and creamy cinnamon frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cupcakes a try. You won't be disappointed!

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