Ingredients for Devils Food Cupcakes
- 1 cup boiling water
- Cocoa Powder
- Semisweet Chocolate
- Instant Espresso Powder
- 2 large eggs
- 1 cup sour cream
- Vanilla Extract
- All Purpose Flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- Light Brown Sugar
- Unsalted Butter
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How to Make Devils Food Cupcakes
- Preheat oven to 350°F (175°C). Place oven rack in the lower-middle position.
- Line two standard muffin tins with 24 cupcake liners.
- In a small bowl, whisk together 1 cup boiling water, ¾ cup unsweetened cocoa powder, 4 ounces (113g) finely chopped bittersweet chocolate, and 1 teaspoon espresso powder until smooth.
- In a medium bowl, whisk together 2 large eggs, 1 cup sour cream, and 1 teaspoon vanilla extract until well combined.
- In a large bowl, using an electric mixer on low speed, combine 2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 1 ½ cups granulated sugar, and ¾ cup packed light brown sugar until just combined.
- Add 1 cup (2 sticks) unsalted butter, softened, and mix on low speed for about 1 minute until incorporated.
- Add the egg mixture in two additions, beating at medium speed until just combined, scraping down the sides of the bowl as needed (about 1 minute).
- Add the chocolate mixture and beat at medium speed until incorporated (about 1 minute).
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cupcakes cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, frost with your favorite frosting (recipes #414787 or #414801 recommended).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
53g
Fat
38g
Carbs
7g
