Dark Chocolate Buttercream

In a double boiler, melt your dark chocolate. Set aside to cool slightly. You should be able to touch it without getting burned, but don’t let it cool enough that it starts to re-harden.

Start by creaming the butter in your electric mixer. Pour in slightly cooled chocolate (you don’t want it to melt the butter). Add in vanilla and instant coffee.

Slowly add in sugar 1 cup at a time; if it seems too thick, add in heavy cream until you reach the consistency you want.

Pipe onto cooled cupcakes.

This should yield enough frosting to frost one 2-layer 8-inch round cake or 18-24 cupcakes.