A classic chocolate cupcake topped with a brown sugar buttercream – a must try!
Preheat oven to 350* F. Line a cupcake pan with paper liners; set aside.
In a small bowl, place hot coffee, cocoa powder and chopped chocolate, blend together until smooth; set aside.
In a medium bowl, place flour, sugar, salt and baking soda whisk together; set aside.
In a large bowl, whisk together oil, eggs, vanilla and white vinegar.
Add chocolate mixture to egg mixture and blend together well.
Fold in flour mixture that you set aside earlier, making sure its mixed together well.
Scoop batter into prepared cupcake liners, each about three-quarters full.
Place in preheated oven for about 20-30 minutes or until toothpick comes out clean.
Cool for 10 minutes before removing from pans and placing on a wire rack to cool completely.
Brown Sugar Buttercream
Bring brown sugar and heavy cream to a boil, dissolve sugar, let cool.
In an electric mixer on medium speed, whip butter & vanilla with cooled brown sugar cream, scraping sides of bowl.
Turn your mixer to low-speed, gradually add confectioners sugar and heavy cream, scraping sides of bowl in between addition. After all sugar is added, raise speed to medium and beat until light and fluffy.
Store in an airtight container until ready to use.