Snowy Chocolate Cupcakes - weight Bittersweet Chocolate

Method

• 1. Preheat oven to 350 degrees (F). Spray a 12 cup cupcake pan with Pam and place liners in each cup. Set aside.
• 2. Melt the chocolate squares in the microwave on 30 second bursts (make sure to stir between each burst and stop once it's melted) and set aside to cool a bit. Meanwhile in large bowl beat together softened butter, brown and white sugar until creamy. Add the egg and beat until combined well about 2 minutes. Using a spatula stir in the melted chocolate.
• 3. In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. In a small bowl combine buttermilk and vanilla - set aside.
• 4. Put your creamed mixture into your mixer stand. With the mixer on low, add about 1/3 of the flour mixture into the creamed mixture and blend well. Then add about 1/3 of the buttermilk mixture and blend well. Continue adding the flour mixture and buttermilk mixture, alternating and mixing well between each addition. Scrape sides of bowl with the spatula. DO NOT OVER MIX.
• 5. Pour about 2 hefty Tablespoons of the mixture into each cup. Bake for about 15 minutes or until a toothpick inserted comes out clean. Remove and cool before frosting.
• For the frosting:
• 1. In a large bowl combine melted butter and cocoa. Add the melted chocolate and vanilla extract. Mix well until the batter is smooth and there are no lumps. Using a hand mixer beat in confectioner's sugar and 2-3 Tablespoons of milk. Beat until thick and creamy- I like my frosting really thick because it's easier to pipe that way. However, you can add more or less milk depending on your desired consistency.
• 2. Place frosting into a piping bag with a medium round tip, or cut off a small corner of a big Ziplock bag. Pipe the frosting into swirls on the cooled cupcakes. Top with a generous amount of sweetened coconut and serve!