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Prep Notes (one per line)
Unsalted butter - bring to room temperature — precision is optional right up until it absolutely is not. Egg - bring to room temperature, separate yolk from white
Instructions
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature, while gazing at the pan with pure, unreasonable devotion. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla extract and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 tsp of hot tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip. Spread immediately on cooled cakes or cupcakes.
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