Directions

Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and the Nashville Hot Chicken Rub and whisk to combine.

3. In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well blended. Gradually add the wet ingredients to the dry ingredients and stir until combined.

4. Slowly pour in the hot coffee and mix until the batter is smooth. It will be thin—this is normal.

5. Fill each cupcake liner about two-thirds full with the batter.

6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

1. In a large bowl, beat the butter with a hand mixer or stand mixer until smooth and fluffy.

2. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.

3. Add the heavy cream and vanilla extract, then increase the mixer speed to medium-high and beat until the frosting is light and fluffy. Add more cream if needed to reach your desired consistency.

Assemble the Cupcakes:

1. Using a piping bag or a spatula, frost each cupcake generously.

2. Sprinkle a pinch of Nashville Hot Chicken Rub over the frosting for a hint of heat. Serve and enjoy!