Triple chocolate cupcakes with coffee buttercream frosting or why my coworkers are in sugar shock

It's raining in DC. So I'm whiling away this drippy Sunday in the kitchen making the kind of confection that would cause even the healthiest person to go into sugar shock - Triple Chocolate Cupcakes with Coffee Buttercream Frosting.  And since the last thing I need to do is eat these, even though I'm making them I'll be taking them to work tomorrow to feed my team.  I figure we should all be maximally productive at least until the post-cup cake crash!  Either way, these were fun recipes to produce, extremely tasty and a great way to spend a rainy weekend.

For the cupcakes -

10 ounces semisweet chocolate, broken into 1/2-ounce pieces
1 cup heavy cream
2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
5 large eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3/4 cup cake flour
1/2 teaspoon baking soda
2 cups semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. If you don't have a double boiler a glass bowl on top of a small pan with water will provide same end. Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler. Allow to heat, stirring frequently, until all components are melted and the mixture is smooth and lustrous. Remove from the heat. Set aside until needed.

Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until lemon-colored and slightly thickened, about 4 minutes. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more. Add the cake flour and baking soda, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula to fold in the chocolate chips and thoroughly combine with the batter.

Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups 3/4 full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove from the oven and allow to cool to room temperature.

 

 For the frosting -

1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Add the coffee. Beat to combine. Gradually add the confectioners' sugar, beating until smooth and stiff enough to be piped onto the cupcakes. Using a pastry bag, pipe the frosting onto the cupcakes. Enjoy!