Page 34 Devil's Food Cupcakes

"Some believe devil's food cake got its name because it's so tempting, others think that the deep, dark color is "devilish." Whatever it's history, the cake is typically made with melted butter (instead of oil) and a hefty amount of cocoa powder. This version mixes sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler, but you can omit them." - Martha

I guess 3/4 cup of cocoa powder is hefty; I just think it's appropriate! This is a super easy recipe to follow and all of the ingredients are pretty standard in your kitchen's pantry. It's amazing how much more satisfying a home-made cupcake is to eat as compared to a box mix-made one. The flavor of course is more rich but the texture is very fluffy and yet crisp at the same time. The only thing I didn't like about this recipe is that it's one of those that you have to use so many different bowls and pots. Heat this, blend that, sift these and mix in here. But it was worth it.

There wasn't much to change out for this cupcake, but I did choose to make only half a recipe again, you know the reasons why by now. I went out on a limb and chose a marshmallow cream frosting and added graham cracker crumbs as a sprinkle topping. I liked the contrast between the two on the top and it now tastes similarly like a S'more. So that's my twist on a good ol' standard cupcake. Let's go camping!