Divine Devil's Food Cupcakes

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups cake flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk (or measure 2 tablespoons water into 6 measuring tablespoons plain yogurt)
• 3/4 cup light butter, softened
• 1/3 cup water
• 1 3/4 cups sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 7 1/2 ounces bittersweet chocolate or 7 1/2 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream (whipping)
• 3 tablespoons light butter, softened

Recipe

• 1 1. heat oven to 350 degrees f. line 24 regular size muffin cups with paper liners.
• 2 2. whisk flour, cocoa, salt and soda in large bowl. combine buttermilk and water in small bowl. beat butter in another large bowl with mixer on medium high speed until fluffy.
• 3 add sugar and beat 3 minutes. add eggs, one at at time, beating well after each addition. beat in vanilla. alternately add flour and buttermilk in 3 batches, beating just until blended. spoon into cups, 2/3 full. bake 20 - 22 minutes or until toothpick comes out clean. cool in pan on wire rack 5 minutes and then remove to a rack and cool completely.
• 4 frosting: heat chocolate and cream in medium saucepan over low heat, stirring until chocolate melts and mix is smooth.
• 5 add butter and whisk until blended and melted. cool to room temperature in a medium mixing bowl. cover and refrigerate 15 minutes. beat with mixer on med high speed about 3 minutes or until thick enough to spread. frost cupcakes. refrigerate 30 minutes until frosting is set.