DEVIL'S FOOD CUPCAKES WITH CLASSIC BUTTERCREAM ICING

Recipe courtesy of Pam's Midwest Kitchen Korner

For cupcakes:

Ingredients:

¾ cup unsweetened cocoa powder

¾ cup hot water

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1¼ teaspoons coarse salt

1½ cups (3 sticks) butter

2¼ cups sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 cup sour cream, room temperature

Method:

Preheat oven to 350°.

Line standard muffin tins 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 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

Add vanilla, cocoa mixture, beat until combined.

Reduce speed to low.

Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling three-quarters full.

Bake until a toothpick inserted in centers comes out clean, about 20 minutes.

Transfer tins to wire rack 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.

To finish, spread cupcakes with buttercream frosting.

Makes 32 cupcakes

Classic Buttercream Icing

Ingredients:

1 cup butter (2 sticks), softened

3 to 4 cups powdered sugar, SIFTED

¼ teaspoon salt

1 tablespoon vanilla extract

Up to 4 tablespoons milk or heavy cream

Method:

Beat butter for a few minutes with electric mixer on medium speed.

On low speed, add 3 cups of powdered sugar and beat until incorporated with the butter.

Increase mixer speed to medium and add vanilla, salt and 2 tablespoons of milk; beat for 3 minutes.

If the frosting is not of a stiff consistency to spread, add remaining sugar.

If frosting need to be thinned out, add remaining milk 1 tablespoon at a time.

Frost completely cooled cupcakes.

Enjoy!