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1
Preheat oven to 350.
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2
Line muffin tin with paper liners.
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3
In microwave safe bowl, heat coconut milk until hot.
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4
Stir in espresso powder.
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5
Whisk sugar, oil, and vanilla into coffee mixture.
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6
In separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
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7
Add to wet ingredients and beat until few lumps remain.
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8
Pour into liners, filling each with a scant 1/4 cup of batter.
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9
Bake 18-22 minutes.
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10
Let cool completely before frosting.
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11
To make frosting:.
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12
Add sugar and egg whites into bowl of electric mixer.
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13
Fit over a pan of simmering water.
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14
Whisk constantly, keeping the mixture over heat, until it feels hot to the touch, about 3 minutes.
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15
Remove bowl from heat.
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16
Using the whisk attachment on stand mixer, beat meringue on medium speed until cool, about 5 minutes.
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17
Switch to paddle attachment and add butter a tablespoon at a time, beating until smooth.
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18
Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes.
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19
If the buttercream curdles or separates, keep beating and it will come together again.
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20
Add a small amount of water to the espresso powder.
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21
Add espresso powder mix and cocoa powder to frosting.
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22
Beat until smooth.
