The cupcakes-- loosely adapted from this recipe, which also looks delicious, but is less likely to happen in Hungary! :)
- 1 cup (4.5 ounces) all purpose flour
- 1 cup plus 2 tablespoons (7.3 ounces) sugar
- 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Cocoa Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and warm
- 2 large eggs
- ½ teaspoon vanilla (or almond) extract
- 1 tablespoon instant coffee
- 1/2 cup hot coffee
- 3/4 cup chopped chocolate (as small as possible-- roughly the size of mini choc chips)
Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add the butter, eggs, and extract and beat on medium speed for one minute. Scrape the sides of the bowl and add the instant coffee and the hot coffee. Mix for 20-30 seconds until the batter is smooth. Fold in chopped chocolate. Divide the batter evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
For the icing, which is loosely adapted from this recipe:
In a medium heavy-bottomed saucepan, mix sugar and flour, then add milk and cream.
If the frosting is too soft, chill in the refrigerator until it can be beat to proper consistency.