Prep 45 mins
Cook 45 mins
Adapted from Magnolia Bakery
- 2 cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, room temperature
- 1 1⁄2 cups brown sugar
- 1⁄2 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1⁄2 cups buttermilk
Coffee Bean French Buttercream Frosting
- 1⁄2 cup water
- 1 1⁄2 cups sugar, divided
- 1⁄4 teaspoon cream of tartar
- 6 egg yolks
- 1⁄8 cup instant espresso powder
- 2 cups butter, cut into 1-inch cubes
- Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.).
- To make the devil’s food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt. Sift and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together 3/4 cup butter, 1/2 cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes.
- Scrape the sides and bottom of bowl.
- Add 3 eggs, one at a time, mixing well after each addition.
- Add the 2 teaspoons vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.
- Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
- Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.
- Add 1 scoop of batter into each prepared cupcake liner.
- Bake at 325 degrees for about 25 minutes.
- Once cooled, cover with coffee bean French buttercream frosting.
- In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well.
- Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.
- Heat the saucepan over low heat, stirring frequently to dissolve the sugar.
- Dissolve the cream of tartar in 1 teaspoons water; add to sugar once it reaches a boil. Stop stirring.
- Leaving the sugar mixture over low heat, beat the egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color.
- Continue beating and add the remaining 1/2 cup sugar in 4 parts.
- When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high).
- When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer.
- Immediately add the espresso powder.
- Continuing on speed 3, beat egg yolk mixture until it cools.
- Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth. Scrape sides if necessary.