Instructions

1. Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with cupcake liners. In a large mixing bowl, add the flour, cocoa powder, sugars, baking powder and baking soda and stir to combine.
2. Add melted butter, eggs, vanilla and chocolate almond milk and slowly stir. Add hot coffee and stir until smooth.
3. Spoon the mixture into cupcake liners and pop into the oven. Bake for approximately 18 or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
4. Add softened butter to a large mixing bowl and beat with an electric mixer until smooth. Add 1/2 the icing sugar and beat until smooth. Add 1 tablespoon of Chocolate Almond Milk and continue to beat. Add remaining icing sugar, cocoa powder and 1 tablespoon Chocolate Almond Milk. Finally, add hot coffee and beat until smooth and creamy.
5. Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting onto all 12 cupcakes and decorate with chocolate chips.