Devil’s Food Cupcakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups cake flour (not self-rising)
• 1 cup unsweetened dutch cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1 1/2 cups buttermilk
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside.
• 2 sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
• 3 in a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
• 4 add in the eggs, one at a time, beating well after each addition.
• 5 add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
• 6 with each addition, beat until the ingredients are incorporated, but do not overbeat.
• 7 using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
• 8 carefully spoon batter in the cupcake liners, filling ¾ full.
• 9 bake 25-30 minutes or until pick comes out clean.
• 10 cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.