Deep Chocolate Cupcakes

Recipe from Flavours Magazine.

Sometimes the day just calls for a little bit of chocolate love.

What you'll need

1 Egg

1/4 cup Butter, softened

2/3 cup Granulated sugar

1 tsp Vanilla extract

2/3 cup Buttermilk

1/4 cup Coffee at room temperature

1 cup All-purpose flour

1/3 cup Unsweetened cocoa

3/4 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

Icing

1 1/2 cups Icing sugar, sifted

1/3 cup Unsweetened cocoa

1/4 cup Butter, softened

3 tbsp Coffee at room temperature

1/2 tsp Vanilla extract

How to

1.  Preheat oven to 375°F. Line 12 muffin tin cups with paper liners. 

2.  Place egg in a small bowl; cover with hot tap water.

3.  Beat butter with sugar until light and fluffy. Beat in egg; then vanilla. 

4.  Stir buttermilk with coffee. 

5.  Thoroughly mix the flour with cocoa, baking powder, baking soda and salt. Then rub through a sieve or sift. Alternately, in 2 batches, stir first flour mixture and then milk mixture into butter mixture.

6.  Divide batter among cups. Bake 18-19 minutes or until lightly golden and cake tester inserted into middle of cupcake comes out clean. Cool on a rack, then ice as desired. Makes 12 cupcakes.

7.  To make the icing, mix icing sugar with cocoa, then force through a sieve or sift in a sifter. Cream butter with half of the icing sugar mixture. Beat in 2 tbsp coffee and vanilla until well blended. Beat in remaining icing sugar and coffee until icing is smooth.