Cupcake Instructions

• Preheat the oven to 350℉. Line 12-cup muffin pan with paper liners and set aside.
• Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined.
• In a separate bowl mix buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry. Slowly add the coffee and stir just to combine. (The batter is extremely liquid)
• Divide the batter among the cupcake cups (I use a scant 1/4 cup per cupcake).
• Bake for 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 20 minutes then set on a cooling rack and cool completely before frosting.

• Place the semisweet and milk chocolate in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside to cool while preparing the rest of the frosting ingredients.
• Mix the butter in the bowl of a stand mixer with the paddle attachment on medium-high speed (a 3 or 4 on a kitchenaid) until pale and fluffy (3-4 minutes). Add the egg yolk and vanilla and continue beating for ~3 minutes. Turn the mixer to low and gradually add the confectioners sugar, cocoa powder, and water. Mix until creamy, scraping down sides as needed. On low speed add the melted chocolate and mix until blended (do not mix at high speed at this stage). Frost your cupcakes only once the cupcakes are fully cooled.