Devil's Food Cupcakes with {old-fashioned} White Frosting

This is a delicious recipe for a chocolate cupcake.  The cake is rich without being too sweet.  The frosting reminds me of my childhood and the way cakes were made. 

Devil's Food Cupcakes
Adapted from:  Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

Preheat oven to 350 degrees. Line muffin tins with paper liners.

Whisk together cocoa and hot water until smooth. In another bowl combine the flour, baking soda, baking powder, and salt.

In a medium saucepan, melt butter and sugar over medium-low heat, stirring constantly. Remove from heat, and pour into large mixer bowl. Beat mixture on medium-low speed, cooled (4 to 5 minutes). Add eggs, one at a time, beating until each is incorporated. Add vanilla and cocoa mixture, beat to combine. Reduce speed to low. Add half flour mixture, then half sour cream.  Repeat.  Be sure to mix to combine after each addition without overbeating.

Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, about 20 minutes, or until cake tester comes out clean. Transfer tins to wire racks to cool 15 minutes; then cool completely by turning them out onto racks.  

Frost and Decorate as desired.

{Old~Fashioned} Fluffy White Frosting

Adapted from: Martha Stewart

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition.  After every two additions, turn speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth.

Storing Cupcakes:  Cupcakes can be stored at room temperature for up to two days.  Then, stored in the refrigerator or freezer.  Always store in airtight container.

Entertaining Notes:

• If you've put your copied recipes into sheet protectors, put them in a 3-ring binder when finished.  Start your own book of recipes and add dividers based on categories: Appetizers, Side Dishes, Desserts, etc.
• Cupcakes are a GREAT dessert option for entertaining several guests, because they are self~serve.  There are so many adorable presentation options with cupcake towers available at many home~stores.
• Dress up or dress down cupcakes by choosing unique cupcake liners.

Visit Cupcake Tuesday for more great cupcake recipes.