DEVIL'S FOOD CUPCAKES WITH CHOCOLATE FROSTING

FOR THE CUPCAKES:
1 3/4 cups unbleached all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/3 cups buttermilk
FOR THE CHOCOLATE FROSTING:
4 ounces semisweet, bittersweet, or milk chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1/4 cup plus 2 tablespoons whole milk
1 1/2 teaspoons pure vanilla extract

TO MAKE THE CUPCAKES:
Put a rack in the middle of the oven and preheat the oven to 350 degrees. Line 22 muffin cups with foil or paper cupcake liners.

Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.

In a large bowl, beat the butter and sugars with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in the flour in three additions, alternating with the buttermilk in two additions and beating just until incorporated. Spoon the batter into the muffin cups, filling each one about two-thirds full.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to one day ahead and stored in an airtight container at room temperature.)

TO MAKE THE CHOCOLATE FROSTING:
Melt the chocolate in a metal bowl set over a saucepan of hot, not simmering water (or melt in the top of a double boiler), stirring until smooth. Remove the pan from the heat and let cool.

In a large bowl, beat the butter until creamy, about 30 seconds. Gradually beat in 1 cup of the confectioners' sugar. Beat in 1/4 cup of the milk and the vanilla. Beat in the chocolate. Gradually beat in the remaining 1 1/2 cups confectioners' sugar and continue to beat until the frosting reaches a spreadable consistency, adding up to 2 tablespoons more milk if necessary.

TO FROST THE CUPCAKES:
Spread the frosting generously over the cupcakes. Or transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container for up to 2 days.)

Makes 22 cupcakes

VARIATIONS:

FLUFFY WHITE FROSTING:
Omit the chocolate in the Chocolate Frosting. Reduce the milk to 3 to 5 tablespoons and the vanilla to 1 teaspoon. Proceed as directed.

MATTHEW'S BIRTHDAY CAKE:
Prepare the batter as directed and scrape it into two buttered and floured 8-inch square cake pans.

Bake for 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes; invert the cakes onto another rack, invert them again onto the first rack, and let cool completely.

Make a double recipe of the Fluffy White Frosting; spread frosting over one cake, place the other cake on top, then frost top and sides of the two-layer cake.

An easy way to decorate a child's cake is to use assorted cookie cutters -- dinosaurs are good -- to make imprints in the frosting around the sides and top of the cake, pressing gently to make an impression. Then outline the shapes using colored decorating gels from the supermarket. Use the same gels to handwrite any special greetings or the name of the recipient on top.

Source: Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life by Judith C. Sutton