Devil's Food Cupcakes

Published February 1, 2006.

Why this recipe works:

Translating the intense flavor of devil’s food cake into a cupcake seems like it should be easy, but we found that to be far from the case. In the full-size cake, the tender, crumbly cake is bound together by a thick coating of icing; a cupcake, however, has icing only on the top, which isn’t… read more

Translating the intense flavor of devil’s food cake into a cupcake seems like it should be easy, but we found that to be far from the case. In the full-size cake, the tender, crumbly cake is bound together by a thick coating of icing; a cupcake, however, has icing only on the top, which isn’t sufficient to keep the cake from falling apart as it’s eaten. For the richest chocolate flavor and the reddish tinge that characterize devil’s food cake, we used natural—not Dutch-processed—cocoa and semisweet chocolate. A little instant espresso and a lot of vanilla help support the chocolate flavor. We stabilized the devil’s food cupcake’s crumb with an abundant amount of eggs, and sour cream helped provide a fine, delicate texture and a rich flavor.

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Makes 24

If you don’t have bar or block chocolate on hand, use semisweet chips in the cake and frosting. If you like, you can cut this recipe in half to prepare 12 cupcakes.

Ingredients

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