1 hr 30 mins
Air Force Mama's Note:
Adapted from Magnolia Bakery
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.).
- 2To 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.
- 3In 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.
- 4Scrape the sides and bottom of bowl.
- 5Add 3 eggs, one at a time, mixing well after each addition.
- 6Add the 2 teaspoons vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.
- 7Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
- 8Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.
- 9Add 1 scoop of batter into each prepared cupcake liner.
- 10Bake at 325 degrees for about 25 minutes.
- 11Once cooled, cover with coffee bean French buttercream frosting.
- 13In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well.
- 14Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.
- 15Heat the saucepan over low heat, stirring frequently to dissolve the sugar.
- 16Dissolve the cream of tartar in 1 teaspoons water; add to sugar once it reaches a boil. Stop stirring.
- 17Leaving 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.
- 18Continue beating and add the remaining 1/2 cup sugar in 4 parts.
- 19When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high).
- 20When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer.
- 21Immediately add the espresso powder.
- 22Continuing on speed 3, beat egg yolk mixture until it cools.
- 23Making 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.
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Nutritional Facts for Mocha Chocolate Cupcakes
Serving Size: 1 (205 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 763.6
- Calories from Fat 421
- Total Fat 46.8 g
- Saturated Fat 28.6 g
- Cholesterol 242.5 mg
- Sodium 689.7 mg
- Total Carbohydrate 84.4 g
- Dietary Fiber 2.7 g
- Sugars 61.8 g
- Protein 7.6 g