Real Recipes From Real Home Cooks ®

cassies devil dog cupcakes

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

I always love when an idea I have comes out so much better than I had anticipated...well, let me tell you I outdid myself with these delicious Devil Dogs, Gobs...whatever you call them in your neck of the woods...I took one of my favorite dense chocolate cake recipes...added a friends delicious cream filling recipe, and some leftover Ganache, I had from a previous recipe and they are downright deliciousness...I always thought my Gram made the best gobs in the world...sorry Gram...I think I got you beat! Delicioussssssssssssss!

(2 ratings)
yield 20 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For cassies devil dog cupcakes

  • 3 c
    all purpose flour
  • 6 Tbsp
    cocoa powder
  • 1 1/2 c
  • 2 tsp
    baking soda
  • 1 tsp
  • 1
  • 3/4 c
    vegetable oil
  • 2 Tbsp
    white vinegar
  • 1 c
  • 1 c
    black coffee
  • 2 1/2 tsp
    vanilla extract
  • 1 1/2 c
    marshmallow cream
  • 1 1/4 c
    vegetable shortening
  • 1 - 1 1/2 c
    confectioners' sugar
  • 1 Tbsp
    vanilla extract
  • 3 1/2 oz
    semi sweet or milk chocolate chips - i use ghiradelli
  • 1/2 c
    heavy cream

How To Make cassies devil dog cupcakes

  • 1
    Preheat oven to 350 degree F. Spray a cupcake tin with nonstick cooking spray - I use bakers secret. I did not line the tin with papers. So, you may want to sprinkle with a little flour if not using spray that contains it. You can make the Ganache now, if using it. That way it has plenty of time to thicken. Bring cream to a simmer in a small saucepan. Do not boil...when you see bubbles around the inside edge of pan, its ready to pour over the chocolate chips. Let sit for a few minutes so the chocolate has time to melt. Now whisk until all the chocolate is mixed into the cream. It will set up and get thicker as it cools. If you want it thicker, add more chips. If not hot enough to melt, place in microwave for 30 seconds, stir again. Set aside.
  • 2
    In a mixing bowl or the bowl of your standing mixer, combine the flour, sugar, cocoa, baking soda and salt.
  • 3
    In another bowl, mix coffee, water, vanilla, egg, vinegar and oil.
  • 4
    Pour the wet ingredients into the dry and mix until well combined and smooth.
  • 5
    I then added 1/4 cup of batter for each cupcake in the cupcake tin.
  • 6
    Bake for 10 - 15 minutes or until pick comes out clean or with a few crumbs. Remove from oven and let cool on a cooling rack. About 5 minutes. I took a thin knife and went around the edges of the cupcake just to make sure none were sticking. Remove from tin and set aside.
  • 7
    Make filling: In a large mixing bowl, add the shortening and marshmallow fluff. Beat for about 3 minutes till nice and fluffy.
  • 8
    On low speed, beat in the sugar and vanilla; until well blended and fluffy.
  • 9
    Cut the tops from the cupcake about 1/2 inch down from top. I took a small baggie and filled with the cream. Cut a hole in the bottom corner of one side. Pipe the cream onto the cupcake base. About 2 tablespoons worth. Replace the top.
  • 10
    Now, you can either spread the tops with ganache...or sprinkle with powdered sugar or leave plain. Delicious! Enjoy! Note: After these were finished and I began typing out my recipe...I realized I forgot sugar in my! Believe it or not, there was enough sweetness in the filling and Ganache, I never realized I forgot it... So, if you want a sugarless cake, go ahead...they were still wonderful. Lol! Just make sure you add the filling and!