Directions

Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.

In a large bowl, whisk together the wet ingredients.

Put a large enough hand sifter (or your choice of sifter) over the bowl with the wet ingredients and sift the dry ingredients.

Whisk all together until the ingredients come and are nice and smooth.

Fill each cup 2/3 of the way (do not over-fill).

Bake them for about 16-18 mins or until a toothpick inserted in the center comes out clean.
Cool them for about 5 minutes in the pan, then transfer them to a rack to cool completely before frosting them.

Chocolate Buttercream Frosting

Add boiling water to a small heat-resistant glass bowl and take a medium bowl and place it on top of the water, so it is sitting on and not touching the water. Put the chocolate in the top bowl, let the chocolate sit for 5 minutes, and stir until it melts. (Watch the video so that you can see)

Or you can use a saucepan and place a heat-resistant bowl on top of the pan. You can also use the microwave, but make sure to stir it every 15-20 seconds so it doesn’t burn.

Beat the butter in an electric mixer or a large bowl with a hand mixer, then add the melted chocolate, beat them for 1 or 2, then add the sugar powder slowly. Scrap down the sides.

Add the vanilla, coffee, and heavy cream.

Mix them until nice and fluffy. Transfer them to a piping bag, and pipe them onto the cupcakes.
Sprinkle some candy, add strawberries, or enjoy it as is.

Enjoy!