Espresso Chocolate Cupcakes

I got to be a surprise for Kevin's Mom's birthday.  She knew that Kevin and Audra were going to join the family for lunch, but she didn't know that I was going to join as well.  So for her birthday I made cupcakes.  Decadent, rich, chocolatey cupcakes.  Like, you need a big glass of milk to go with it.  OMG were they good.  And rich.  And chocolatey.

Espresso Chocolate Cupcakes
(please forgive me, I had to convert the amount from the metric system)
1/3 cup butter (75g)
1/2 tsp vanilla
1 1/4 cup flour (3 dl)
.42 cup cocoa powder (1 dl)
1 tsp baking soda
1 tsp baking powder
1.05 cup sugar (2.5 dl)
1 large egg
.42 cup hot strong coffee (1 dl)
.63 cup buttermilk (1.5 dl)

1. Preheat oven to 350F.  Line a cupcake tin with 12 cupcake liners.
2. Melt the butter, add vanilla and let it cool.
3. Sift flour, cocoa powder, baking soda, baking powder, and sugar into a large bowl.
4. Lightly whip the egg together with the buttermilk.
5. Mix coffee with butter.  Add all liquid ingredients to the dry ones and mix until batter is smooth but liquidy.
6. Divide between cupcake liners, filling no more than 2/3 full.
7. Bake for 17-20 minutes or until a tester comes out almost clean.

Espresso Chocolate Frosting
200g 70% dark chocolate
1 1/4 cup butter, softened (300g)
1.5 cup powdered sugar (3.5 dl)
.63 cup cocoa powder (1.5 dl)
2 tbsp espresso
1/2 tsp vanilla

1. Melt chocolate in a double boiler and leave to cool.
2. Whip butter until white and fluffy.  Gradually add powdered sugar and cocoa powder and mix until smooth.
3. Add the melted chocolate and whip until well incorporated.
4. Add espresso and vanilla, and mix until frosting is smooth and fluffy.

I'm gonna be honest, this recipe is hand written.  So I don't remember where I got it.  But kudos to them!