Try chocolate sour cream frosting, cream cheese frosting, or vanilla buttercream on Devil’s Food Cupcakes.
1 cup freshly brewed coffee (or boiling water if you’d prefer)
¾ cup unsweetened cocoa powder
½ cup lactose free whole milk
1 teaspoon vanilla
2 cups all purpose flour
1 ¼ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) room temperature butter
1 ¼ cup packed dark brown sugar
¾ cup granulated sugar
4 eggs
Preheat the oven to 350° F. Line three 8 inch round cake pans with parchment.
Whisk together the coffee and cocoa powder. Once the cocoa mixture is smooth whisk in the milk and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
Beat the butter and sugars in the large bowl of an electric mixer. Continue beating until pale and fluffy, then add the eggs one at a time beating well after each addition. Beat in the flour and cocoa powder mixtures alternately beginning and ending with the flour mixture.
Divide the batter among the pans. Bake until a toothpick inserted into the middle comes out clean. This will take 20 to 25 minutes. Cool the layers in the pans on a rack for 10 minutes then turn out of the pans and cool completely on the rack.
Alternatively make two dozen ½ cup cupcakes. The cupcakes also take about 20 minutes to bake.
