This is no flash in the pan -- these pint-size treats are a sweet fad that won't go away. (Irfan Khan/Los Angeles Times)

1 1/2 teaspoons vanilla extract

1. Heat the oven to 350 degrees. In a medium bowl, whisk together the cocoa and coffee until combined and smooth. Set aside until the mixture comes to room temperature.

2. Meanwhile, in a separate medium bowl, sift together the flours, baking powder and salt. In a small bowl, whisk together the sugars, making sure there are no lumps.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugars until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.

4. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.

5. Mix in the combined dry ingredients and cocoa mixture, alternating between the two (one-third of the dry, then half of the cocoa, in stages) until both are thoroughly combined, being careful not to over-beat.

6. Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.

7. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made.

Each cupcake: 226 calories; 3 grams protein; 30 grams carbohydrates; 1 gram fiber; 11 grams fat; 7 grams saturated fat; 68 mg. cholesterol; 143 mg. sodium.

Cream cheese frosting

Total time: 15 minutes
Servings: Makes about 6 cups, enough for 2 to 4 dozen cupcakes

1 pound cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
6 cups sifted powdered sugar

In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whip together the cream cheese, butter, salt and vanilla until light and airy. Whip in the powdered sugar, one-third at a time, until thoroughly incorporated. Use immediately, or cover and refrigerate until needed.