Buttermilk Cupcake and Chocolate Frosting

I'm still searching for the perfect chocolate frosting.  Chocolate frostings made with only powdered cocoa somehow taste a little....raw to me.  Using only solid chocolate makes it hard sometimes to get the right chocolate taste - it usually turns out sort of mocha to me.  Chocolate frosting just never tastes chocolate enough! I can't figure this out.

While pondering and studying a bunch of recipes I found, I happened across this lovely frosting on RecipeZaar that had really wonderful reviews.  I modified it a bit because I am not a fan of having to cut into a stick of butter for only 1-2 TB (or using only the egg yolk and ditching the white, etc except I do have a ton of frozen egg whites....).  The buttermilk cupcake was incredibly moist and light, for only having a half stick of butter in the entire batch!  And the combination together? Can't beat that with a stick!

Buttermilk Cake

1 1/4 c sugar

1/2 c butter

2 large eggs

1 egg white

2 tsp vanilla

2 c all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 c buttermilk

Oven - 350F

18-20 cupcakes

In a large bowl, cream the sugar and butter together with a mixer until light and fluffy.  Beat in the eggs and egg white one at a time, until combined.  Beat in vanilla.  Add APF, baking soda, and salt to the mixture, and slowly beat together while pouring in the buttermilk.  Stir until well combined.  Pour into tins and bake until a toothpick comes out clean, about 18-20 mins.

Chocolate Frosting

1/2 lb bittersweet chocolate

6 oz unsalted butter

1 tsp espresso powder dissolved in 1 TB hot water

2 tsp vanilla

1 1/2 c powdered sugar

3 TB cocoa

4 oz unsalted butter

1/4 tsp salt

1 c heavy cream

Melt chocolate and 6 oz butter together, either in a microwave or double boiler (metal bowl over pot of simmering water).  Whisk together until combined.  Stir in espresso and vanilla. Cool to room temp.  In the bowl of a stand mixer (or workbowl of food processor), cream the remaining 4 oz butter with half of the powdered sugar, cocoa, and salt.  Scrape down the sides and add the rest of the sugar.  As the mixer starts, slowly pour in the cream.  With the mixer on low, slowly pour in the chocolate mixture and mix until it becomes shiny and smooth.  (It will look like it's coming together, then it will break down and look completely curdled and your heart will start to pound as you think you did something totally wrong, but have faith! It will become the most fluffy and luxurious frosting you've ever had)

Makes a ton of frosting - Plenty for a layer cake.  I frosted all 20 cupcakes and had a quart of frosting left for the freezer.  Frosting also freezes and thaws well.