Pre-heat the oven to 350 degrees and begin boiling just over a cup of water (to make coffee, or use already made coffee).

While the oven is pre-heating and before making the batter, grab some cupcake liners and line the muffin tins.

Sift or mix together DRY ingredients, sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. (Important to break up the lumps of baking soda and powder.)

To the dry ingredients add the WET ingredients: eggs, buttermilk (or soured milk), coffee, oil (or oil/applesauce mixture), and vanilla and beat on medium speed until combined. Batter will be VERY thin.

Fill cupcake liners about 2/3 full.

Bake in a 350 degree oven for 12-15 minutes. Check for doneness with toothpick, a few crumbs will be be attached.

Cool for 10 minutes and remove from pans. Cool completely on a wire rack.

In a medium sized pot, mix all ingredients together except vanilla.

Heat frosting ingredients to a rolling boil, and stir occasionally.

Boil for one minute without stirring.

Place pot in bowl of ice and water.

Beat frosting until smooth and spreadable. Add vanilla.

Frost as desired.

*IF icing becomes stiff or gritty, put back on heat for a 30 seconds to a minute and whisk until the gloss just starts to come back.