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Devil's Food Cupcakes with Vanilla Buttercream Frosting Recipe

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This recipe for Devil's Food Cupcakes with Vanilla Buttercream Frosting is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the Cupcakes:
½ cup unsweetened Dutch-process cocoa powder, preferably Valrhona or Ghirardelli's
¾ cup light brown sugar, firmly packed
2 teaspoons instant espresso powder
1 cup boiling water
1¼ cups plus 2 tablespoons plus 1½ teaspoons cake flour
1½ teaspoons baking soda
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup whole fat buttermilk, room temperature
Softened butter for greasing the pans
Non-stick cooking spray

For the Vanilla Buttercream Frosting:
1 cup unsalted butter, room temperature
2 large egg yolks
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
2 cups sifted confectioners' sugar

Directions:
Directions:
1). Preheat the oven to 350 degrees. Grease a standard-sized muffin pan with softened butter, then spray generously with non-stick cooking spray. In a bowl, combine the cocoa powder, brown sugar, and espresso powder. Add the boiling water and stir until smooth. Place the mixture in the freezer until the mixture is cold, about 10 minutes. In a separate bowl, sift together the flour, baking soda and salt and set aside.

2). In the bowl of an electric mixer, fitted with the paddle attachment, on medium-high speed, beat together the butter and granulated sugar until light and fluffy and almost white in color, about 2 to 3 minutes. With the mixer on medium speed, add the eggs, one at a time, beating for 1 minute after each addition and scraping down the sides of the bowl as needed. Remove the chocolate mixture from the freezer. Stir in the chocolate and vanilla to the mixing bowl and mix to combine.

3). With the mixer on low, add the flour mixture in 3 batches, and the buttermilk in 2 batches, alternating, beginning and ending with the flour mixture. Mix only until combined after each addition.

4). Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 15 to 18 minutes. Allow the cupcakes to cool for 10 minutes in the pan, then remove them to a wire rack and cool to room temperature.

5). To make the Vanilla Buttercream Frosting, beat the butter in the bowl of an electric mixer on medium-high speed for about 2 to 3 minutes. Add the egg yolks and continue mixing until light and fluffy. Beat in the vanilla, salt and confectioners' sugar and mix until creamy and smooth. Spread the buttercream evenly over the top of each cupcake. Keep the cupcakes refrigerated for up to 3 days, as there are raw eggs in the frosting.

Number Of Servings:
Number Of Servings:
12 cupcakes

 

 

 

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