Make-ahead Mocha Devil’s Food Cupcakes

Enjoy these deligthful, simple to make cupcakes. Recipe courtesy of Hannah Messinger.
By Hannah Messeinger

Make-ahead Mocha Devil's Food Cupcakes

Make-ahead Mocha Devil's Food Cupcakes
Prep Time
Cook Time
Total Time
Enjoy these deligthful, simple to make cupcakes. Recipe courtesy of Hannah Messinger.
Recipe Type: Baking
Serves: 30 pieces
  • ¾ cup cocoa powder
  • ¾ cup fresh, hot, medium roast coffee
  • 3 cups (about 13.5 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1¼ teaspoon kosher salt
  • 3 sticks (1½ cups) unsalted butter, melted
  • 2 cups plus 2T raw cane sugar
  • 4 large eggs, at room temp
  • 1T vanilla
  • 1 cup full fat greek yogurt (or sour cream)
Chocolate Ganache
  • 1 pound bittersweet chocolate chips
  • 3T light corn syrup (if you don't want to use corn syrup, whip up a batch of this)
  • 2⅓ cups heavy whipping cream
  • splash of Kahlua*
  1. Preheat oven to 350 and line cupcake tin.
  2. Whisk coffee and cocoa together in a measuring cup until smooth. In a small bowl, whisk flour, salt, baking powder and baking soda. In a large bowl, beat butter with sugar until cool to the touch. Add eggs one at a time, followed by vanilla. Add coffee mixture. Finally, alternate folding in flour and sour cream, starting and ending with flour. Fill papers ¾ of the way full and bake for 20 minutes, turning the pan half way through cooking.
  3. Top with chocolate ganache (recipe follows) and chocolate shavings.
  1. Put everything in a double boiler and whisk until smooth. Place in the fridge and whisk every 5-10 minutes until ganache begins to hold its shape, then use.
* I removed about 1.5 Tablespoons of cream and replaced it with Kahlua.

Hannah Messinger

Hannah Messinger comes from a very food-centric family that has owned and run The Mt. Vernon Restaurant in Chattanooga since the 1950s. She works in Nashville as a food writer, stylist and photographer. You can see more of her work at

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