Ingredients:

Devil’s Food Cupcakes

Frosting

Decorations

Instructions:

1. To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.
2. In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.

1. Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.

1. To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)

1. Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.

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