Devil’s Food Cupcakes

Blair and I were invited to a party with my coworkers tonight in Charlottesville. One last weekend before school starts again. Yikes.

We chose to take dessert tonight, so I dusted off my cupcake pans and got to work. I followed a recipe from 500 Cupcakes and made just a few changes. I’m a big fan of chocolate + coffee, so I added some instant coffee powder to the Devil’s Food Cupcakes.

I haven’t baked in months, so I felt slow and rusty. But they turned out pretty well. The frosting was my favorite part!

Gather your ingredients (see below for full list).

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Preheat the oven to 350 degrees Fahrenheit.
Sift the flour and baking powder together in a small bowl.

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Cream butter and brown sugar in a large bowl.

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Add 2 egg yolks and beat well.

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Add melted chocolate and vanilla and mix well.

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Combine instant coffee and milk.

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Add sifted flour mixture and milk mixture alternately until well combined. Be careful not to over mix.

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Whip 2 egg whites until soft peaks form. Gently fold into batter.

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Spoon ~1/4 cup batter into lined muffin tins.

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Bake at 350F for 18 minutes. Remove to wire rack to cool.

While cupcakes are cooling, mix frosting.

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Beat butter and milk together until combined.

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Add chocolate and vanilla, stir well.

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Mix in powdered sugar. Beat until fluffy.

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Frost when cupcakes are cool. Share (or not) and enjoy!

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For the cupcakes
2 cups self rising flour, sifted
1 teaspoon baking powder
1 cup brown sugar, packed
2 sticks (1 cup) unsalted butter, softened
2 eggs, separated
3 1/2 ounces semisweet chocolate, melted
1/2 cup milk
1 teaspoon instant coffee granules

Preheat oven to 350F. Line 18 muffin cups. Sift flour and baking powder together in a small bowl. Cream butter and brown sugar together in a large bowl. Add egg yolks and mix well. Add melted chocolate and vanilla, mix well. Add flour mixture and milk mixture alternately, until well combined. Beat egg whites in a medium bowl until soft peaks form. Gently stir egg whites into cupcake batter. Gently spoon~1/4 cup batter into each liner. Bake 18 minutes, or until toothpick comes out clean.

For the frosting
1 stick (1/2 cup) unsalted butter
1 tablespoon milk
3 1/2 ounces semisweet chocolate, melted
1 teaspoon vanilla
3/4 cup powdered sugar

Cream butter and milk together in a medium bowl. Stir in chocolate and vanilla. Beat in powdered sugar until smooth and fluffy. Spread frosting over cooled cupcakes. Can be stored unfrosted for a few days in an airtight container. Makes 18 cupcakes.

Enjoy! Please feel free to share modifications or suggestions to this recipe!

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