Rating: ★★★★★ 

Servings : Makes 24 cupcakes
Preparation Time : 20 Minutes
Cooking Time : 20 Minutes (23 in my oven)
Equipment: 2 traditional metal cupcake sheets set with cupcake doilies

Friendly warning!
While lots of sugar sprinkle looks great, it ended up crunchy, and that is really not the right mouth feel for a cupcake.
Next time we will only use the larger sprinkle flakes.

INGREDIENTS:
2 1/4 cup sifted all purpose flour
3/4 unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

4 eggs

3/4 cup buttermilk (1%)
a short shot of espresso (3 tablespoon of strong coffee)
2 teaspoon vanilla extract
1 teaspoon chocolate extract

12 tablespoon of unsalted butter
2 2/3 cups sugar

CHOCOLATE ICING (optional):
3 oz bitter sweet chocolate
3 tablespoon butter

PREPARATION:

1. Preheat the oven to 350 º F
2. Sift and mix the flour, cocoa, baking soda, baking powder and salt and sugar in a medium bowl. Set aside.
3. Lightly beat the eggs in a separate bowl.
4. Mix the buttermilk, coffee, vanilla extract and chocolate extract separately in another bowl.
5. In a mixer bowl, with a paddle attachment soften the butter, and mix in sugar until small crumbs form.
6. add the eggs. and mix until combined.
7. Add half of the dry ingredients.  ran the mixer on low speed.
8. Slowly trickle into the mixing batter half of the buttermilk mixture.
9. Stop the mixer and scrape the sides with a spatula.
10. Add the rest of the e dry ingredients.  ran the mixer on low speed.
11. Slowly trickle into the mixing batter the rest of the buttermilk mixture.
12. Mix on medium speed until combined.
13. scoop mixture into cupcake doilies.
14. Bake for 20 minutes.
15. Let the cupcakes cool for at least an hour
16. For CHOCOLATE ICING (optional):
    Slowly melt and mix the chocolate and the butter in the microwave (or over a Bain Marrie).
    Use offset spatula to top the cupcakes with the chocolate icing.
    Use large sprinkle flakes to decorate.
    Let cool for at least an hour to let the chocolate set.

NOTES:

I use butter instead of the traditional cream for the icing because I feel it is more stable without refrigeration.