I made these for a BBQ in the Spring. They’re such a great, classic flavor topped off my mom’s incredible whipped frosting. (a recipe I cannot share!)
Martha Stewart’s Devil’s Food Cupcakes
- 3/4 c. unsweetened Dutch-process cocoa powder
- 3/4 c. hot water
- 3. c all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/4 tsp. salt
- 1 1/2 c. (3 sticks) unsalted butter
- 2 1/4 c. sugar
- 4 large eggs, room temperature
- 1 tbsp plus 1 tsp pure vanilla extract
- 1 c. sour cream, room temperature
Preheat oven to 350 degrees. Line cupcake tin with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
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. 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. Reduce speed to low. Add flour mixture in tow batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, about 1/4 c. of batter in each. Bake until a toothpick inserted in the 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. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.