Devil’s Food Cupcakes

Name: Devil’s Food Cupcakes
Yield: makes 32
Ingredients: 3/4 cup unsweetened Dutch-process cocoa powder; 3/4 cup hot water; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/4 teaspoons coarse salt; 1 1/2 cups (3 sticks) 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; Chocolate Ganache Frosting (page 313); Chocolate Curls, for decorating (optional; page 323)

January 24, 2012

Some believe devil’s food cake got its name because it was so tempting; others think that the deep, dark color is “devilish.” Whatever its history, the cake is typically made with melted butter (instead of oil) and a hefty amount of cocoa powder. This version mixes sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting (page 303) and cream-cheese frosting (page 303). The chocolate curls are easily made with a few strokes of a vegetable peeler, but you can omit them.

Recipe notes

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