Step 1

Add chocolate and cream to a saucepan.

Step 2

Slowly heat and stir the mix until the chocolate is fully dissolved. Be careful not to let the cream get too hot, it should just be hot enough to dissolve the chocolate. (But do be sure to dissolve the chocolate fully.)**

Step 3

Let the mix cool, then transfer it to a mixing bowl, cover and chill in the fridge for at least 8 hours.

Step 4

Whip the mix with an electric mixer until firm (don't overwhip).***

Step 5

Heat the oven to 350 degrees F.

Step 6

Line a mini muffin pan with 20 liners.

Step 7

Whisk flour, baking soda, baking powder and salt together in a bowl. Set aside.

Step 8

In a separate bowl, whisk boiling water, cocoa powder and instant espresso powder together until dissolved. Set aside.

Step 9

Whip butter and sugar until well combined.

Step 10

Add vanilla and egg and continue to whip until well combined and creamy.

Step 11

Add the dry ingredients and whip until well combined.

Step 12

Add the chocolate mix and continue to whip until well combined.

Step 13

Distribute the batter among the muffin wells, filling each well ⅔ full.

Step 14

Bake until an inserted toothpick comes out clean (10 – 15 minutes).

Step 15

Let the cupcakes cool, then pipe on the frosting.