1. Preheat the oven to 180°C (350˚F). Line several mini cupcake tins* with mini paper liners* and set aside.

2. Sift the cocoa powder in a bowl. Mix in the hot coffee and buttermilk and let cool. In another bowl mix the flour with baking soda and salt. Set aside.

3. In a large bowl mix the butter and sugar until light and fluffy – for about 4-5 minutes. Add vanilla extract and mix it in. Add the eggs one after another and mix each for about a minute before adding another one. Next, add the cocoa mixture and stir it in. Finally, add the flour mixture and fold it in. Add the batter to the paper liners and bake the cupcakes for about 8-10 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack completely before frosting.

4. For the frosting sift cocoa and confectioners‘ sugar into a large bowl. Add the butter and vanilla extract and mix on low speed first to incorporate all the ingredients and then increase the speed and mix for about 4-5 minutes until light and fluffy. Add the heavy cream a tablespoon at a time until you get the desired consistency. Check the sweetness and sift in more confectioners‘ sugar if required. Frost the cupcakes with little swirls.