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1
Prepare cupcakes:
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Line a muffin pan with cupcake liners. Preheat oven to 350u00b0F.
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3
Dissolve baking soda in buttermilk. Set aside.
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4
In a sauce pan, melt butter together with cocoa powder and coffee on low heat. When smooth, add water. Stir to combine until smooth. Set aside.
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In another bowl, sift together flour, sugar and salt. Add the cocoa mixture and egg and mix at low speed (if using a mixer) or a wooden spoon. Add the buttermilk mixture and coffee extract. Beat until smooth.
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Pour/scoop batter into muffin tins. The batter is quite thin; you may want to pour it using a measuring cup like I did.
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Bake at 350u00b0F for 20 minutes or until a toothpick tester comes out clean. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack. Cool completely before frosting.
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While cupcakes are cooling, make the frosting. Cream butter and shortening together until light and fluffy. Add in coffee extract and coffee powder, and beat until combined.
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Gradually add powdered sugar, preferably in 1/4 or 1/2-cup increments. Beat until incorporated.
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Add in milk, 1 tablespoon at a time, until desired consistency is achieved.
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Frost cupcakes as desired. I used a 1M star tip and garnished my cupcakes with a few chocolate chips.
