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devils food cupcakes


based on a recipe from cook’s country magazine, february/march 2006. makes 24 cupcakes, although it can be easily halved. the editors say, “if you don’t have bar or block chocolate on hand, use semisweet chips in the cake and frosting.” i frost these using recipe #414787 or recipe #414801. did you know that unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days? they may also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.


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  1. Place oven rack in lower-middle position and heat oven to 350 degrees
  2. Line 2 standard muffin tins with cupcake liners
  3. In small bowl whisk together boiling water
  4. Cocoa
  5. Chocolate
  6. And espresso powder
  7. In medium bowl whisk eggs
  8. Sour cream
  9. And vanilla together until well combined
  10. Using electric mixer on low speed
  11. Combine flour
  12. Baking soda
  13. Salt
  14. Granulated sugar
  15. And brown sugar in large bowl until blended
  16. Incorporate butter by mixing it in on low speed
  17. About 1 minute
  18. Add egg mixture in 2 additions
  19. Then beat at medium speed
  20. Scraping down sides of bowl as needed
  21. Until combined
  22. About 1 minute
  23. Add chocolate mixture and beat at medium speed until incorporated
  24. About 1 minute
  25. Divide batter evenly among the prepared 24 cupcake liners
  26. Bake until tester inserted in cupcake comes out with a few moist crumbs attached
  27. About 20 minutes
  28. Cool cupcakes in muffin tins for 10 minutes before removing and cooling completely on wire rack
  29. Frost using recipe #414787 or recipe #414801 if desired

Step 12

Total Time in Minute 70

Ingredients Count 13

cooking devils food cupcakes

See More Relate Photo


Boiling water

Cocoa powder

Semisweet chocolate

Instant espresso powder


Sour cream

Vanilla extract

All-purpose flour

Baking soda


Granulated sugar

Light brown sugar

Unsalted butter

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