Devil’s Food Cupcakes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup dark or regular unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup oil
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup semi-sweet chocolate chips, melted
• 1 cup buttermilk
Frosting
• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 tablespoons unsweeted cocoa powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 cup unsalted butter, softened
• 1 cup semi-sweet chocolate chips, melted

Instructions

1. Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
2. To make the cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
3. In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
4. Divide batter into muffin cups. Bake 20-25 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.
Frosting
5. To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
6. Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.