Ingredients
Yield: 24 cupcakes
For the cupcakes:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee
For the frosting:
18 ounces good quality semi sweet or bittersweet chocolate; chopped
1 ½ cups heavy cream
4 tablespoons Chambord
Preparation
