Place a cupcake liner into each depression of a regular-sized cupcake pan.
Making the Devil’s Food Cake Batter
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of the stand mixer fitted with the paddle attachment. Add the sugar and mix on low speed until combined. Slowly, pour in the oil with the mixer running at low speed and continue mixing until all of the dry ingredients are moistened and crumbly.
In a liquid measuring cup or medium bowl, whisk together the eggs, whole milk, and vanilla. Slowly pour the wet ingredients into the stand mixer while it is running at low speed. The cake batter will be loose at this point. If you have a splatter shield for your stand mixer, use that now.
Slowly pour the boiling water into the stand mixer and mix just until combined. The cake batter will be very liquid at this point and it has a tendency to splash a little while mixing. Be careful since the water is hot.
Filling the Cupcake Pan
Use the ice cream scoop (or just pour the batter from the bowl) to fill each cupcake liner about halfway. Avoid over-filling because these cupcakes have a tendency to spill over the sides and have a flat top if there is too much batter in each liner.
Baking the Devil’s Food Cake Cupcakes
Bake the cupcakes on the middle oven rack for 18-22 minutes or until a toothpick inserted into the top comes out clean. Remove from the oven and allow the cupcakes to cool in the pans for 5 minutes. Then, remove the cupcakes and place them on a wire rack to cool completely to room temperature.
Decorating the Devil’s Food Cake Cupcakes
This cake tastes great with my Chocolate Cream Cheese Frosting. Use a knife to spread the frosting over the top of the cupcake for a homemade look or use a piping bag with a 1M tip (or other decorative tip) to pipe a swirl for a professional finish.
This recipe was adapted from the “Devilishly Moist Chocolate Cake” recipe in Tish Boyle’s, The Cake Book.