Devil’s Food Cupcakes

bake brown sugar buttermilk cocoa dessert cupcakes

Claire Saffitz

Makes 24 Servings

Source

Ingredients

1 cup unsweetened cocoa powder (not Dutch-process)

4 large eggs

2 teaspoons vanilla extract

2 cups cake flour

1 cup granulated sugar

1 cup (packed) light brown sugar

2 teaspoons baking powder

1½ teaspoons kosher salt

1¼ teaspoons baking soda

¾ cup (1½ sticks) unsalted butter, melted, cooled

¾ cup buttermilk, room temperature

2 tablespoons vegetable oil

Method

Arrange racks in lower and upper thirds of oven; preheat to 350°. Line two standard 12-cup muffin tins with cupcake liners.

Whisk cocoa powder and ¾ cup hot water (or brewed coffee) in a small bowl until smooth; whisk in eggs and vanilla.

Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil and beat on medium-low speed, scraping down sides of bowl, until flour is evenly distributed and mixture is smooth. Add cocoa powder mixture and beat just until smooth.

Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.

Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature.