Devil’S Food Cupcakes - cooking recipe

Ingredients

2 cups cake flour (not self-rising)
1 cup unsweetened dutch cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups buttermilk
2 teaspoons vanilla extract

Preparation

Preheat oven to 350\u00b0; line 3 12-cup muffin tins with cupcake papers; set aside.
Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
With each addition, beat until the ingredients are incorporated, but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
Carefully spoon batter in the cupcake liners, filling 3/4 full.
Bake 25-30 minutes or until pick comes out clean.
Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.