Red Devil's Food Cupcakes With Mocha Cocoa Frosting

READY IN: 30mins




  • For cake, preheat oven to 350 degrees F.
  • Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
  • Place cocoa in a small bowl.
  • Add water, slowly stirring, until well blended and smooth.
  • Set aside until lukewarm.
  • In a small bowl, mix flour, baking soda and salt.
  • In medium bowl, cream butter and sugar with an electric mixer until fluffy.
  • Beat in eggs, one at a time.
  • Add the cooled chocolate mixture all at once, add vanilla and stir well.
  • Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
  • Do not overmix.
  • Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
  • Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
  • When cooled, frost with mocha frosting (recipe below).
  • Makes about 18 2 1/2 inch cupcakes.
  • For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
  • Using an electric mixer, cream the butter until smooth.
  • Add the vanilla and salt.
  • Add the sugar all at once and mix until almost blended.
  • Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
  • Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
  • Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.