Devil's Food Cupcakes with Dark Chocolate Frosting

makes 36 cupcakes

For the cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 baking powder
1 1/4  teaspoon coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

For the buttercream
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

For the cupcakes

Preheat oven to 350. Line 3 muffin pans with liners.

In a small bowl whisk together the cocoa powder and hot water until smooth. In a medium bowl stir together the flour, baking soda, baking powder and salt.

In a medium sauce pan over low heat melt the butter and sugar together, stirring until combined. Pour into the bowl of an electric mixer. Turn the mixer to low speed and beat until the butter mixture has cooled.

One at a time, add in the eggs, beating to combine between each addition.  Beat in the vanilla and cocoa powder mixture until well-combined.

Add in half of the flour mixture, beating until just combined, then add the sour cream and mix until just combined, finishing with the remaining flour mixture.

Scoop the batter evenly between the lined cups, filling about 3/4 of the way. Bake for 10 minutes, rotate the pans and bake for an additional 10 minutes, or until the top of the cupcake easily springs back when pressed lightly.  Cool in the tins on a wire rack for 10 minutes then remove from the pan and cool completely prior to frosting.

For the frosting
Stir together the cocoa powder and boiling water until the cocoa has completely dissolved.

In the bowl of an electric mixer beat the butter, confectioners sugar, and salt together until light and fluffy.  With the mixer on low speed beat in the melted and cooled chocolate, then the cocoa mixture.

Pipe or spread onto cooled cupcakes.

Laura's Recipe Collection