I served these delicious and rich cupcakes for my Book Club and the ladies loved them. The various steps and some of the ingredients (sour cream in particular) keeps the cupcakes moist. I topped them with cream cheese frosting…dyed Tiffany blue to match the cover of the book. These cupcakes would also be good topped with a chocolate ganache frosting.
Devils Food Cake Cupcakes
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoons coarse salt
1 ½ cups (3 sticks) unsalted butter
2 ¼ cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
1. Preheat oven to 350°F. Line standard muffin tins with paper tines.
2. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt.
3. 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.
4. 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.
5. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beating until just combined after each.
6. Divide batter evenly among lined cups, filling each ¾ full. (I use an ice cream scoop). Bake, rotating tins halfway through, until a cake tester inserted in centers come out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes. Turn out cupcakes onto racks and let cool completely before frosting. Cupcakes can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.
Yields 32 Cupcakes
Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
¼ teaspoon pure vanilla extract
Food coloring (optional)
1. With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low.
2. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If using food coloring, put a few drops in and mix with spatula until desired color.
3. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
Makes 4 cups
Recipes from Martha Stewart’s Cupcakes