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Devil’s Food Cupcakes

By Weldon Owen

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Devils food chocolate cupcakes on a cooling rack.

Devil’s food is named for its deep, rich color and flavor. The secret to these devil’s food cupcakes: mixing natural cocoa powder, not Dutch-process cocoa, with boiling water, which allows the flavor to bloom and adds moisture to the cake. For a two-layer cake, divide the batter between two 9-inch round cake pans and add a few minutes to the baking time.

This recipe was excerpted from ‘Baking for Every Season’ by Weldon Owen. Buy the full book on Amazon.

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