MAGNOLIA BAKERY DEVIL'S FOOD CUPCAKES
WITH CARAMEL FROSTING
Source: More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen by Allysa Torey
Makes 30 cupcakes

FOR THE CUPCAKES:
2 cups cake flour (not self-rising)
1 cup unsweetened Dutch process cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 1/2 cups buttermilk
2 teaspoons vanilla extract
Caramel Frosting (recipe follows)

Preheat oven to 350 degrees. Line three 12-cup muffin tins with cupcake papers. Set aside.

In a small bowl, sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, using an electric mixer on medium speed, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well-blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 25-30 minutes, or until a cake te

ster inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

CARAMEL FROSTING:
Makes enough for one 3-layer, 9-inch cake or 3 dozen cupcakes

This icing tastes better if made the day before the cake because the brown sugar gives the icing a slightly grainy texture that improves if allowed to set overnight.

2 cups (4 sticks) unsalted butter, softened
5 cups sifted confectioners' sugar
1 1/2 cups firmly packed light brown sugar
1/2 cup milk
2 tablespoons dark corn syrup
2 teaspoons vanilla extract

In a large bowl, on medium speed on electric mixer, cream butter until smooth. Add the sugars and beat on low speed for 2 minutes. Add the milk, syrup and vanilla, and beat until smooth and creamy, 3-5 minutes. Use immediately or store, covered, at room temperature for up to 2 days.