Devil’s Food Cupcakes

Name: Devil’s Food Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 1/2 cupcakes, about
Ingredients: 2 cups cake flour (not self-rising); 1 cup unsweetened dutch cocoa; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 1/2 cups firmly packed light brown sugar; 1/2 cup sugar; 3 large eggs, at room temperature; 1 1/2 cups buttermilk; 2 teaspoons vanilla extract

Submitted by ratherbeswimmin

"From The Magnolia Bakery; they recommend icing with Caramel Frosting."

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Ready In:: 1hr
Ingredients:: 10
Yields:: 2 1/2 cupcakes, about

ingredients

2 cups cake flour (not self-rising)
1 cup unsweetened dutch cocoa
1 ¹⁄₂ teaspoons baking soda
¹⁄₂ teaspoon salt
³⁄₄ cup unsalted butter, softened
1 ¹⁄₂ cups firmly packed light brown sugar
¹⁄₂ cup sugar
3 large eggs, at room temperature
1 ¹⁄₂ cups buttermilk
2 teaspoons vanilla extract

directions

Preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside.
Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
With each addition, beat until the ingredients are incorporated, but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
Carefully spoon batter in the cupcake liners, filling ¾ full.
Bake 25-30 minutes or until pick comes out clean.
Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.