Method
1. Pre-heat oven - 170°C
2. Line 2 clean muffin pans
3. Add all purpose flour, granulated sugar, cocoa powder, baking soda and salt to a clean medium bowl
4. Whisk together
5. Add unsalted butter to a clean small glass bowl
6. Melt in microwave and set aside
7. Add egg, buttermilk and vanilla extract to a clean large mixing bowl
8. Mix briefly
9. Transfer content of small glass bowl to batter
10. Mix until well combined
11. Transfer dry ingredients to batter gradually while mixing
12. Add hot coffee to a clean small bowl
13. Transfer liquid to batter and mix
14. Transfer batter to 2 muffin pans
15. Bake until springy to touch and skewer tests clean - 24 min, 170°C, middle rack
16. Let cool on round wire rack until completely cool
17. Add powdered sugar, unsalted butter and cocoa powder to a clean large mixing bowl
18. Cream together
19. Add milk to the frosting bit by bit and mix
20. Add chocolate 50% to a clean medium glass bowl
21. Melt in double boiler
22. Add chocolate mixture to frosting gradually and continue mixing
23. Beat until fluffy - 5 min
24. Frost cupcakes
25. Decorate with dark chocolate