Instructions

For the cupcakes

1. Preheat your oven to 375 F.
2. In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
3. Whisk until the chocolate is also melted, and mixture is smooth.
4. Whisk in the brown sugar, then eggs, until smooth.
5. Sift the cocoa powder and espresso powder into the mixture, and mix until combined.
6. Fill each cupcake liner ⅔ full.
7. Bake until the tops are set, about 15 minutes.
8. Let fully cool before frosting.

For the buttercream

1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes. Yuuuuuuuuum!!