Instructions

1. Preheat oven to 350 degrees. Line a standard sized muffin tin with cupcake liners (or spray with cooking spray).
2. Using a stand mixer (with paddle attachment) or hand mixer first combine the oil and sugar together before adding the vanilla and eggs. Mix until well combined. Add the cream and coffee and continue to mix until it’s all well combined.
3. In a separate medium sized bowl sift together the flour, baking soda, and salt (I use a fine mesh strainer to sift – if you don’t have one you can just whisk the ingredients together.
4. Set the mixer to a low speed and add the dry ingredients to the wet ones in a few batches mixing until just combined.
5. Fill each cupcake liner about 3/4 full with the batter. Bake the cupcakes at 350 degrees for 18-20 minutes or until they pass the toothpick test.
6. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack.
7. While the cupcakes are cooling make the frosting. First, whip the butter on high speed until it starts to look fluffy and airy.
8. Add the confectioner’s sugar, milk, and vanilla and continue to mix (start at a lower speed and increase to medium) until well incorporated. Finally, add the melted chocolate and stir until combined. You may need to scrape down the sides to ensure all the ingredients are mixed together.