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Devil`s Food Cupcakes with Vanilla Filling

Devil`s Food Cupcakes with Vanilla Filling

Get Ready

Servings: Makes 12 cupcakes

Prep Time: 70 minutes

Cook Time: 21 minutes

Ingredients: Add ingredients to List

1 cup all-purpose flour (Cupcakes)
1/3 cup unsweetened natural cocoa (Cupcakes)
3/4 teaspoon baking soda (Cupcakes)
1/4 teaspoon salt (Cupcakes)
6 tablespoon Butter, unsalted, room temperature (Cupcakes)
1 cup granulated sugar (Cupcakes)
1 each egg (Cupcakes)
1 each egg yolks (Cupcakes)
2 teaspoon vanilla extract (Cupcakes)
2/3 cup buttermilk (Cupcakes)
6 Tbsp. (3/4 stick) unsalted butter, at room temperature (Fillling)
2 cup confectioner's sugar (Fillling)
1 tsp. vanilla extract (Filling)
2 tablespoon Whole milk, 3.25% (Fillling)

directions:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Spray liners and flat top around each cup with nonstick vegetable spray; these are oversized cupcakes that will rise above surface of cups.
2. Make cupcakes. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
3. In a large bowl, use an electric mixer on medium speed to beat 6 tablespoons of butter and sugar until fluffy and lightened in color, 2 minutes. Using a rubber spatula, scrape down sides and bottom of bowl and beaters as needed. Add egg, egg yolk, and 1 teaspoon vanilla extract and beat until smoothly blended, 2 minutes.
4. Add 1/3 of flour mixture, mixing just until flour is incorporated and batter looks smooth. Add half the buttermilk, and then repeat with remaining flour and buttermilk, ending with flour. Stir just until batter looks smooth.
5. Divide batter evenly among 12 lined muffin cups. Bake just until a toothpick inserted in center of cupcake comes out clean and top feels firm, about 21 minutes. The tops may have a few small cracks. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes.
6. Make filling. In a large bowl, use an electric mixer on low speed to beat remaining 6 tablespoons of butter, confectioners' sugar, and 1 teaspoon of vanilla extract together with enough milk to form a creamy, smooth, spreadable filling.
7. When cupcakes are completely cooled, use a small knife to cut out a cone-shaped piece about 1 inch deep from top of each cupcake. Set aside. To prevent crumbling, let the cupcakes cool thoroughly before cutting out the center cone that will hold the filling. Fill opening in each cupcake with a heaping tablespoon of filling. Replace cupcake cone (it will sit above top of cupcake). Sprinkle lightly with confectioners' sugar. Cupcakes can be covered and refrigerated for up to two days.
Source: Hannaford Fresh Magazine, March - April 2007

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Quantity Ingredients  
1 cup all-purpose flour (Cupcakes)  
1/3 cup unsweetened natural cocoa (Cupcakes)  
3/4 teaspoon baking soda (Cupcakes)  
1/4 teaspoon salt (Cupcakes)  
6 tablespoon Butter, unsalted, room temperature (Cupcakes)  
1 cup granulated sugar (Cupcakes)  
1 each egg (Cupcakes)  
1 each egg yolks (Cupcakes)  
2 teaspoon vanilla extract (Cupcakes)  
2/3 cup buttermilk (Cupcakes)  
6 Tbsp. (3/4 stick) unsalted butter, at room temperature (Fillling)  
2 cup confectioner's sugar (Fillling)  
1 tsp. vanilla extract (Filling)  
2 tablespoon Whole milk, 3.25% (Fillling)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12 cupcakes
Base Nutrients
Calories 310 kcal (16%)
Calories from Fat 135
Total Fat 15 g (23%)
Saturated Fat 8 g (40%)
Cholesterol 65 mg (22%)
Sodium 150 mg (6%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 1 g (4%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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