Devil's Food Cupcakes with Vanilla Buttercream Frosting

Cupcakes anyone?  I know right? How silly of me. Everyone loves cupcakes and you'll especially love these.  I couldn't get enough of them and I seriously thought about taking a bath in the batter.  It looks so smooth and velvety when your mixing it and the smell is outrageous. If my house hadn't been full of witnesses I might have started scooping it out with a spoon.  

I am glad I waited until they baked into this chocolaty cupcake though because then I got to top it with a delicious frosting.  The picture above is topped with buttercream frosting.  If you're looking for a chocolate overload you could use a chocolate frosting of your choice.   

Devil's Food Cupcakes 

Found on "Tracey's Culinary Adventures" here

3/4 cup unsweetened Dutch processed cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 tsp baking powder

1 1/4 tsp kosher salt

1 1/2 cups (3 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs

4 tsp vanilla extract

1 cup sour cream

Preheat the oven to 350 degrees. 

Line cupcake pans with paper liners

In a small bowl mix the cocoa powder and water together and then set aside. In a medium bowl, whisk the other dry ingredients.  Flour, baking soda and salt. 

In a medium saucepan add the butter and sugar, cook over medium heat stirring occasionally until the butter has melted.  Pour the butter/sugar mixture into the bowl of your stand mixer with the paddle attachment and beat for 4-5 minutes on medium low speed until the mixture has cooled.  Mix in the eggs, one at a time and beat well after each addition.  Add the vanilla and then the cocoa mixture and mix well.  With the mixer on low, alternately add the dry ingredients (in 2 additions) with the sour cream (all at once) and beat until just combined. 

Fill the cupcake liners about 2/3's full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to wire racks and let the cupcakes cool for 5 minutes before removing them.  Cool completely before frosting. 

Makes about 28 cupcakes

Vanilla Buttercream Frosting

Brown Eyed Baker

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

In the bowl of your stand mixer, use the whisk attachment to whip the butter on medium high speed for 5 minutes.  Scrape the bowl as needed. 

Put the mixer on low and add the powdered sugar a little at a time.  When all the sugar is added and incorporated you can increase the speed to medium-high and add the vanilla.  Mix well.  Whip at medium speed for a couple more minutes until light and fluffy.