Chocolate Cupcakes

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.
8. Bake for 22-24 minutes until a toothpick inserted in the center comes out clean.
9. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Stabilized Whipped Cream

1. Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4-5 seconds to melt it again. Set aside.
2. Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.

Assembly

1. Scoop the stabilized whipped cream into a pastry bag fitted with a large piping tip like Ateco 807.
2. Starting at the outside rim of the cupcake, begin to pipe the whipped cream in a clockwise motion, moving towards the center. Then use an offset spatula to smooth the frosting out.
3. Top with finely crushed candy canes. Repeat this process with the other cupcakes and chill until ready to serve. Enjoy!