Devil's Food Cupcakes
When properly prepared, devil's food cake has an intense chocolate flavor and a delicate, almost velvety crumb. When baked in cupcake form, though, it can be a messy experience.
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 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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