Devil's Food Cake

Decided to pull out Martha Stewart's Cupcakes from the shelves and flip through the pages to see what I should bake over the weekend.  Though I have the book with me for the past one year or so, I really never got down to try out the recipes. I read on the internet that the book is a must-have as it features 175 recipes.
Back to what I should bake on that day. It was a tough choice especially when I do not have any particular cupcake in mind. The appealing and attractive pictures of the many featured cupcakes did not help in making a quick decision either. But I finally settled for the Devil's Food.

The buttermilk added smoothness to the cake; the sour cream lent itself a tangy taste and as a whole the cupcakes were deliciously chocolate-ty. 

I usually do not include the recipes in posts as I respect copyrights or unless I tweak the recipes. However, below are the recipe for this fabulous cupcakes which I copied from  Martha's website mainly for the convenience of readers. It is the same recipe from the book. 

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• Chocolate Ganache Frosting
• Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
   
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

As you can see, I did not make the ganache frosting. Instead, I made my favorite cream cheese with brown sugar frosting. The pearly white sugar balls are my little touches to an otherwise plain frosting. 

Now, which other recipe should I use for the next batch of cupcakes...