Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, cracked into a small cup or saucer
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
 

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside
   another muffin tin.
3. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix together with a whisk.
4. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth.
5. Divide the batter evenly among the paper muffin-tin liners.
6. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
7. Spread the cupcakes with chocolate frosting.  Set aside.

Chocolate Frosting:
Ingredients:
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla
2 cups powdered sugar
2/3 cup (approx.) sour cream

Directions:
Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.
 

Devil's Food Cake
(Serves 8)
Prepare cake batter using recipe above.  Divide batter evenly between 2 (8-inch) greased and lined cake pans and bake for 25 minutes.  Cool cakes completely before frosting.