CHOCOLATE DIPPED CUPCAKES

Preheat the oven to 350°F (176°C) and fill 2 cupcake pans with liners.
Place all dry ingredients in the bowl of a standing mixer and whisk until combined.
Over the stovetop, heat the water, butter, and instant coffee together until just melted.
Add eggs and buttermilk into the dry ingredients and turn the mixer on low while pouring in the melted butter/coffee mixture.
Pour ¼ cup of the batter into prepared liners.
Bake cupcakes for 18-20 minutes.
Cool for about 15 minutes before removing from pan to cool completely.

In a double boiler over medium heat, mix the egg whites and sugar together.
Cook the egg whites and sugar to 131/140F (55/60C), keep stirring the whole time,
until the sugar has completely dissolved about 5 minutes
Pour the mixture into a standing mixer fitted with the whisk attachment.
Beat on low until the mixture becomes frothy.
Turn up the speed slowly until the mixer is on high.
Continue to whisk the meringue until glossy stiff peaks occur.
Add in the butter, room temperature, one tablespoon at a time while the mixer is on low/medium speed. The mixture will start to deflate and then turn lumpy.
Add in the vanilla extract. Continue to whip on high once the butter is all incorporated for another minute or two.
Remove the whisk attachment and place on a paddle attachment (one with a spatula end is preferred but not necessary).
Mix on low to release the trapped air until a smooth and glossy buttercream appears.
Spoon the frosting into a piping bag and cut a dime size hole at the end.
Swirl onto the cooled cupcakes and set in the freezer to set.

In a medium microwavable safe bowl, melt the chocolate and coconut oil together in 30 second increments mixing between each turn.
Let the mixture cool for 15 minutes.
Dip the chilled cupcake into the chocolate shell.
Lift and spin the cupcake to let off the excess chocolate.
Continue this step with the rest of the cupcakes.
Keeps up to 3 days.