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Devil’s Food Cupcakes with Dark Chocolate Frosting

These deep chocolate cupcakes with a dark chocolate, cream cheese topping are light yet wonderfully chocolaty.

For the cupcakes:
  • ½ cup unsweetened cocoa powder
  • ½ cup light brown sugar packed
  • 1 teaspoon instant coffee
  • 1 cup hot water
  • 1 stick softened butter plus some for greasing
  • ¾ cup sugar superfine or granulated
  • 1½ cups all-purpose flour
  • ½ teaspoons salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 eggs at room temperature

For the frosting:
  • ½ cup butter softened
  • 4 ounces cream cheese softened
  • 4 ounces Dark chocolate melted (see recipe notes)
  • 1 teaspoons vanilla extract
  • ¼ teaspoon salt optional (to cut sweetness)
  • ½ cup unsweetened dark cocoa powder sifted
  • 1½ cups powdered sugar sifted
  • Black gel food coloring optional (as needed)
Devil’s Food Cupcakes with Dark Chocolate Frosting


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