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Here is the chocolate devil's food cupcake recipe that I used in a lot of my photos. These cupcakes are not only delicious, but they bake up perfectly every time, which is a pastry chef's dream come true. This is Michael Recchiuti's recipe from his book, Chocolate Obsession. This book is a definite buy for the chocolate lover because not only are the recipes great, but the photos in the book are mouth-watering themselves! Well, I hope you all take a chance making this recipe, because it surely won't disappoint you.

Devil's Food Cupcake Ingredients:

• 2 cups all purpose flour
• 2/3 cup unsweetened natural cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups granulated sugar
• 2 extra large eggs
• 1 cup whole milk
• ½ cup flavorless vegetable oil
• 1 teaspoon pure vanilla extract
• 2 Tablespoon espresso powder dissolved in 1 cup boiling water

Directions:

Preheat the oven to 325 degrees. Line cupcake pans with 24 cupcake liners.

Sift flour, cocoa powder, salt, baking powder, baking soda, and sugar together into a medium bowl.

Combine the egg, milk, oil, vanilla, and dissolved espresso powder in a medium bowl and whisk by hand until well mixed. Pour wet ingredients into the dry ingredients and whisk to combine.

Divide the batter evenly among the muffin cups, filling them about half full.

Bake for about 15-20 minutes, until the cupcakes are puffed and feel springy. Let cool completely in the pan on a wire rack.