Devil’s Food Cupcakes

From The Magnolia Bakery; they recommend icing with Caramel Frosting.

• Ready In: 1 hr
• Yields: 2 1/2 cupcakes, about

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

Directions

1. Preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside.
2. Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
3. In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
4. Add in the eggs, one at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
6. With each addition, beat until the ingredients are incorporated, but do not overbeat.
7. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
8. Carefully spoon batter in the cupcake liners, filling ¾ full.
9. Bake 25-30 minutes or until pick comes out clean.
10. Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.