Passion 4 baking

CHOCOLATE CUPCAKES & OREO FROSTING

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3/4 CUP (170 G) UNSALTED BUTTER ROOM TEMPERATURE
1 ⅓ CUP (300 G) SUPERFINE OR GRANULATED SUGAR
4 LARGE EGGS, ROOM TEMPERATURE
2 CUPS + 1 TABLESPOON (225 G) ALL-PURPOSE FLOUR, SIFTED
3/4 CUP (85 G) UNSWEETENED COCOA POWDER, SIFTED
3/4 TS TEASPOON BAKING SODA
1/4 TS TEASPOON SALT
1 CUP (236 ML) HOT EXPRESSO COFFEE
1 CUP (236 ML) HEAVY WHIPPING CREAM, ROOM TEMPERATURE
2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
1 CUPS (250 ML) HEAVY CREAM
40 GRAM RUNNY HONEY
7 OZ. (200 G) DARK CHOCOLATE (66% COCOA SOLIDS)
75 GRAM BUTTER, DICED

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