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1
Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners.
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2
Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth.
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3
Let cool to room temperature.
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4
Whisk the flour, granulated sugar, salt and baking soda in a medium bowl.
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5
Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture.
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6
Add the flour mixture and whisk until smooth.
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7
Spoon a scant tablespoon of batter into each mini-muffin cup.
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8
Bake until a toothpick inserted into the centers comes out clean, about 15 minutes.
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9
Let cool a few minutes in the pan, then remove to a rack to cool completely.
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10
Meanwhile, make the frosting: Fill a large bowl halfway with ice water.
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11
Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer.
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12
Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature.
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13
Carefully place the bowl in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
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14
Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.
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15
Photograph by Ryan Dausch
