Preheat oven to 350 line muffin tins with cups and spray with non stick cooking spray.
Sift together the following ingredients and set aside.
1 c cake flour 1 c + 1 T all purpose flour 2/3 c cocoa 1 t baking soda 1/2 t kosher salt
In a large mixing bowl cream together
2 eggs 1 c brown sugar 1 c sugar
In another bowl combine
1 c buttermilk 1 c brewed coffee (cooled not hot) 2/3 c canola oil
In three additions, add oil mixture and flour mixture into egg mixture. Mix until just combined. Spoon into muffin tins 2/3 full. Bake 15-18 minutes (10 minutes for mini cupcakes) Let cool in pan for 8-10 minutes and then allow cupcakes to finish cooling on wire racks.
Tip***if you do not have cake flour (I sometimes don't) you can spoon 2 T cornstarch into bottom of 1 c measure. Then spoon regular flour over top and level. This works just as well!
When they are cool frost with Buttercream Icing:
2 sticks butter (very soft) 1/3 c evaporated milk 2 t vanilla (sometimes I add even a smidge more) 6-8 cups powdered sugar
Start off with 6 cups sugar and then add more as needed until frosting is quite stiff. This should be thick thick thick! You can roll tops of cupcakes in mini chocolate chips, mini m&m's or top with sprinkles. YUM!