Yield: Yields 12 cupcakes
Devil’s food is a classic American chocolate cake, though there’s no exact definition of what it means. Generally Devil’s food is made with cocoa instead of chocolate (though this recipe uses both). In any case, these are just what everyone wants in a chocolate cupcake—chocolaty, moist, and light. When making the batter, one of the most important steps is to slowly drizzle in the oil as if you were making a mayonnaise. The bittersweet chocolate must be finely chopped because it is not melted but rather folded in at the end to give an extra depth of chocolate flavor to the cupcakes.
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These are labor intensive cupcakes. They produce the most beautiful domed top of any cupcake I have ever seen. For the amount of effort required, they could have packed a bigger punch with my guests- that said, it is authentic devil's food and I would probably make again.
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