Devil’s Food Cupcake with Cream Cheese Icing

Preheat the oven to 180C. Line your muffin pans with the muffin paper cups. Sift together the flour, baking soda, baking powder and salt. Mix in the sugar and brown sugar. In a food mixer, beat the eggs and start adding the dry ingredients, 1/3 at a time. When they are finished, add the butter and the coffee, dissolved in the warm water. Sift the cocoa powder and mix it in to the dough. Fill two-thirds of each paper cup and bake for about 15min or until a toothpick comes out clean. To prepare the icing, mix the cream cheese and icing sugar in a food mixer, until well blended. Reduce the speed and add the vanilla extract and lemon juice. Let the cupcakes cool a bit before covering them with the icing.