Devil’s 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 White Chocolate Frosting or Dark Chocolate Frosting. 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...."
INGREDIENTS
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2/3 cup boiling water
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2/3 cup natural cocoa powder
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4 ounces semisweet chocolate, chopped
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2 tablespoons instant espresso powder or 2 tablespoons instant coffee
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4 large eggs
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2/3 cup sour cream
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2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup granulated sugar
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3/4 cup packed light brown sugar
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16 tablespoons unsalted butter, softened but still cool
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