2 ounces bittersweet chocolate, finely chopped
1/4 cup Dutch-process unsweetened cocoa powder
1/4 cup packed light brown sugar
1/4 cup hot brewed coffee
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg plus 1 egg yolk
1/4 cup vegetable oil
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
Pinch of salt
8 ounces chopped bittersweet or semisweet chocolate
Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.
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