Directions

1. Preheat oven to 350 and prepare cupcake liners.

2. Whisk together cocoa powder, instant coffee, brown sugar and hot water. Set aside.

3. In a separate small bowl mix the flour, salt, baking powder, and baking soda.

4. In the bowl of your mixer, cream together the unsalted magical butter and sugar until pale and fluffy.

5. Add vanilla extract and mix until just combined.

6. Add eggs, one at a time and mix in half of the flour mixture after each egg addition.

7. After the last half of the flour mixture, mix in half of your liquid cocoa mixture, after it has combined add the second half of the cocoa and mix until well combined.

8. Scrape down the sides of the bowl and mix on medium speed for about 30 seconds.

9. Divide your batter into your cupcake liners.

10. Bake for 17-23 minutes.

11. While cupcakes cool, make your frosting.

12. In a medium large bowl add your room temperature butter and beat until smooth and creamy.

13. Add heavy cream, vanilla, salt, and half of the powdered sugar. Mix on medium high speed.

14. Once combined, add the rest of the powdered sugar and mix on high speed until frosting reaches desired consistency.

15. Now that the cupcakes have cooled, remove the middle of the cupcake and add a maraschino cherry.

16. Pipe on vanilla buttercream frosting and add a cherry on top of your frosting.

17. Add your chocolate shell and your desired sundae toppings.

18. Chill in the fridge for at least 30 minutes to allow the chocolate shell to set.

19. Enjoy!

20. Store in the fridge for up to 4 days.