Step 1
Preheat oven to 350°F. Prepare 24 muffin cups with paper liners.
Step 2
Sift or whisk together flour, cocoa, baking soda, salt and baking powder.
Step 3
In a mixing bowl beat sugar, water, oil, and egg together until blended.
Add sour cream and beat on medium speed until blended. Stir in flour and cocoa mixture until combined and smooth. Portion ¼ cup of batter into each prepared muffin tin.
Step 4
Bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack.
Step 1
Pulverize the golden sugar in the spice grinder in batches until the sugar resembles Powdered sugar.
Step 2
Dissolve coffee in warm milk and hold aside. In a mixer bowl, beat sugar with butter until smooth. Add coffee and milk mixture and continue to beat 3-5 minutes, adding a bit more milk, as needed, until desired spreading consistency is reached.
Step 3
Use a butter knife to add frosting to half of each cupcake, leaving a half bare.
For a stronger coffee flavored buttercream, increase instant coffee or espresso to up to 1/2 teaspoon
