Dessert

Preheat the oven to 350 degrees F. (12-cup) muffin pan with paper cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt. In a large bowl, beat the butter and the sugar together until light and fluffy.Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk-coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.Using an ice cream scoop fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting. To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.