|
1. In a small mixing bowl, cream butter and sugar until fluffy.
2. Add egg and vanilla.
3. Mix well.
4. Combine the flour, cocoa, baking soda and salt.
5. Add to the creamed mixture alternately with buttermilk and coffee.
6. Fill paper lined muffin cups two thirds full.
7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire rack to cool completely.
9. In a small saucepan, melt chocolate with cream over low heat.
10. Stir until blended.
11. Remove from heat.
12. Stir in vanilla.
13. Transfer to a bowl.
14. Cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.
15. Frost cupcakes.
|
