Ingredients

• 2 ounces bittersweet chocolate, finely chopped
• 1/4 cup Dutch-process unsweetened cocoa powder
• 1/4 cup packed light brown sugar
• 1/4 cup hot brewed coffee
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg plus 1 egg yolk
• 1/4 cup vegetable oil
• 1/4 cup buttermilk
• 1 teaspoon pure vanilla extract
• For the frosting:
• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter
• Pinch of salt
• 8 ounces chopped bittersweet or semisweet chocolate

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Instructions

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