Devil’S Food Cupcakes - cooking recipe

Ingredients

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

Preparation

Place oven rack in lower-middle position and heat oven to 350\u00b0 degrees. Line 2 standard muffin tins with cupcake liners.
In small bowl whisk together boiling water, cocoa, chocolate, and espresso powder.
In medium bowl whisk eggs, sour cream, and vanilla together until well combined.
Using electric mixer on low speed, combine flour, baking soda, salt, granulated sugar, and brown sugar in large bowl until blended. Incorporate butter by mixing it in on low speed, about 1 minute. Add egg mixture in 2 additions, then beat at medium speed, scraping down sides of bowl as needed, until combined, about 1 minute.
Add chocolate mixture and beat at medium speed until incorporated, about 1 minute.
Divide batter evenly among the prepared 24 cupcake liners.
Bake until tester inserted in cupcake comes out with a few moist crumbs attached, about 20 minutes.
Cool cupcakes in muffin tins for 10 minutes before removing and cooling completely on wire rack.
Frost using recipe #414787 (White Chocolate Frosting) or recipe #414801 (Dark Chocolate Frosting) if desired.