Mocha Chocolate Cupcakes

Adapted from Magnolia Bakery

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• Batter

• 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

Directions

1. Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.).
2. 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.
3. 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.
4. Scrape the sides and bottom of bowl.
5. Add 3 eggs, one at a time, mixing well after each addition.
6. Add the 2 teaspoons vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.
7. Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
8. Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.
9. Add 1 scoop of batter into each prepared cupcake liner.
10. Bake at 325 degrees for about 25 minutes.
11. Once cooled, cover with coffee bean French buttercream frosting.
12. Frosting:
13. In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well.
14. Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.
15. Heat the saucepan over low heat, stirring frequently to dissolve the sugar.
16. Dissolve the cream of tartar in 1 teaspoons water; add to sugar once it reaches a boil. Stop stirring.
17. 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.
18. Continue beating and add the remaining 1/2 cup sugar in 4 parts.
19. When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high).
20. When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer.
21. Immediately add the espresso powder.
22. Continuing on speed 3, beat egg yolk mixture until it cools.
23. 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.