Devil's Food Cupcakes

Very nice, moist cupcakes. The recipe makes a fairly wet batter (it has 1 cup buttermilk, 1 cup sour cream as well as 3 eggs and 3 oz butter, to less than 2 cups of flour), and I had to pour it into the cupcake liners using a liquid measuring cup. I was concerned they might not rise well, but they did just fine.

The only substitution I would suggest would be to use larger cupcake liners (I used large, but should have used 'giant') as following the recipe, it makes 24 quite small cupcakes. Probably 18 would be ideal. Filling the liners 2/3 to 3/4 full is about right.