A friend of mine is a cupcake freak, she loves cupcakes and has tried cupcakes from all over London. This of course means that I really have to up my game for her. She’s coming around to play with my kittens (not a euphemism) and I’m making her a special batch of devil’s food cupcakes. The recipe is from Martha Stewart, but I have halved the recipe so that I don’t end up with a million cupcakes. The original yield is 32 and this recipe makes a dozen larger cupcakes. I then frosted them with my favourite chocolate buttercream frosting.
- 45g unsweetened Dutch-process cocoa powder
- 90ml hot water
- 190g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoons salt
- 170g unsalted butter
- 225g sugar
- 2 large eggs, room temperature
- 1/2 tablespoon plus 1/2 teaspoon pure vanilla extract
- 110ml sour cream, room temperature
- Preheat oven to 350ºF/175ºC 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 an 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 as needed. Add vanilla, then cocoa mixture, and 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 each 3/4 full.
- Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes.
- Transfer tins to wire racks to cool for 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.