Chocolate-Espresso Cupcakes

INGREDIENTS

1/2 cup

brewed, cooled coffee

1/3 cup

dark chocolate cocoa powder

1 tbsp

espresso powder

1 tsp

vanilla extract

1/2 cup

melted, cooled coconut oil

1 cup

sugar

large eggs

1 1/2 cups

(210 grams) kumquat's all-purpose flour or other gluten-free flour

1 tsp

baking soda

1 tsp

baking powder

1/4 tsp

salt

1/2 cup

buttermilk

1/2 cup

butter

1/4 cup

dark or regular cocoa powder

1/4 tsp

espresso powder

3 tbsp

brewed, cooled coffee

1/2 tsp

vanilla extract

4 oz

bittersweet chocolate (60% cocoa or higher), melted and cooled

8 oz

powdered sugar