Method
1. Pre-heat oven - 175°C
2. Line a clean muffin pan
3. Add egg, hot coffee, irish whiskey, buttermilk and sunflower oil to a clean large mixing bowl
4. Mix then set aside
5. Add all purpose flour, cocoa powder, baking soda, baking powder, granulated sugar and salt to a clean medium bowl
6. Whisk briefly until blended
7. Transfer dry ingredients to batter
8. Mix until combined
9. Transfer batter to muffin pan
10. Bake until skewer tests clean - 15 min
11. Let cool completely
12. Add unsalted butter to a clean stand mixer bowl
13. Cream until light and fluffy
14. Add powdered sugar, vanilla extract and irish cream liqueur to the stand mixer bowl
15. Mix until creamy
16. Frost generously