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1
Preheat oven to 325 degrees and line cupcake pans with paper liners.
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(Note: This recipe also works in a convection oven at 275 degrees.
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3
).
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To make the devils food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt.
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Sift and set aside.
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6
In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together 3/4 cup butter, 1/2 cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes.
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Scrape the sides and bottom of bowl.
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Add 3 eggs, one at a time, mixing well after each addition.
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Add the 2 teaspoons vanilla and mix until just incorporated.
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Scrape the sides and bottom of bowl.
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Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
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Scrape the sides and bottom of bowl and beat for an additional 30 seconds.
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Set aside.
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14
Add 1 scoop of batter into each prepared cupcake liner.
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Bake at 325 degrees for about 25 minutes.
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Once cooled, cover with coffee bean French buttercream frosting.
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Frosting:.
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In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well.
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Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.
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Heat the saucepan over low heat, stirring frequently to dissolve the sugar.
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Dissolve the cream of tartar in 1 teaspoons water; add to sugar once it reaches a boil.
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Stop stirring.
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Leaving the sugar mixture over low heat, beat the egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color.
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Continue beating and add the remaining 1/2 cup sugar in 4 parts.
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When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high).
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When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer.
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Immediately add the espresso powder.
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Continuing on speed 3, beat egg yolk mixture until it cools.
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Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth.
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30
Scrape sides if necessary.
