Devil’s Food Cupcakes

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READY IN: 1hr

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; 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 ¾ 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.
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