Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 2 large Eggs, room temperature
  • ½ cup Neutral Oil (Vegetable or Canola)
  • ½ cup Buttermilk, room temperature
  • 1 tsp Vanilla Extract
  • ½ cup Hot, Strong Brewed Coffee
  • 8 oz Full-Fat Cream Cheese, chilled and cubed
  • ½ cup Unsalted Butter, softened
  • 3 cups Powdered Sugar (Icing Sugar), sifted
  • ½ cup Full-Fat Sour Cream, cold
  • 1 tsp Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure all dry ingredients are fully integrated.
  3. In a separate medium bowl, whisk together the eggs, oil, buttermilk, and vanilla extract until homogenous.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
  5. Gently pour the hot coffee (or boiling water) into the batter. Mix on low speed until smooth. The batter will be thin, which is correct for devil's food.
  6. Fill the cupcake liners two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
  7. Transfer the cupcakes immediately to a wire rack. Cool completely before attempting to frost (approximately 45 minutes).
  8. To make the frosting: In the bowl of a stand mixer, beat the room-temperature butter and the chilled cream cheese cubes on medium speed until smooth and creamy (about 2 minutes). Scrape down the bowl frequently.
  9. Reduce speed to low and gradually add the sifted powdered sugar and salt. Mix until the sugar is incorporated, then increase speed to medium and beat until light and fluffy (3–4 minutes). Add the vanilla extract and mix briefly.
  10. Stop the mixer. Add the cold sour cream and mix on very low speed for only 30–60 seconds, just until incorporated. Do not overmix, as this can cause the frosting to split.
  11. The frosting will be soft. Transfer it to a bowl, cover, and chill in the refrigerator for at least 30 minutes to firm up to a pipeable consistency.
  12. Decorate the completely cooled cupcakes generously with the chilled frosting. Store in the refrigerator.