Devil's Food Cupcakes
makes 30 cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 eggs, room temperature
1 tablespoon, plus 1 teaspoon vanilla extract
1 cup sour cream, room temperature
Preheat oven to 350. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth; set aside. Whisk together flour, baking powder, baking soda, and salt; set aside. 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, about 5 minutes. Add eggs, one at a time, beating until each incorporated. 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. (Batter will be thick in consistency. I used a 1/3 cup measuring scoop to keep the cupcakes uniform in size.) Bake about 20 minutes. Let cool 15 minutes, then turn out onto wire racks and let cool completely. Cupcakes my be stored overnight at room temperature, or frozen up to 2 months. After frosting, place cupcakes in refrigerator until serving. Frosted cupcakes will keep in the fridge for 3 days.
Cream Cheese Frosting
about 4 cups (enough to frost 30 cupcakes)
2 packages cream cheese, 8 ounces each, room temperature
1 cup unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
Combine cream cheese until smooth. Add powdered sugar and vanilla extract; beat until smooth. Add food coloring if desired. Place frosting into piping bag (freezer baggie works just fine) and put bag in the freezer for about 5 minutes to let frosting harden up just a bit. Decorate cupcakes and enjoy!
Thank you for this wonderful recipe Aunt Lauren!
