Instructions

CUPCAKES

1. Prepare 2 12-capacity cupcake pans with cupcake liners and set aside.
2. Position an oven rack in the center of the oven and heat to 350 degrees.
3. In a small bowl, whisk the hot coffee and cocoa powder together until smooth. Set aside to cool, about 10 to 15 minutes.
4. In a large bowl, sift together the flour, sugar, baking powder, salt and baking soda and whisk to combine. Stir in the pecans and chocolate chips.
5. In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and cooled cocoa-coffee mixture. Add the wet ingredients to the dry ingredients and stir by hand with a rubber until just combined. Be sure not to over mix or the cupcakes will be unevenly domed on top. Pour the batter evenly among the prepared cupcake pans, filling each cup about three-quarters full. Bake cupcakes for about 15-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool the cupcakes in their pan on a wire rack for 10 minutes, then invert onto the wire rack to cool completely.

FROSTING

1. In a small saucepan with a tight fitting lid, add the sugar, cream of tartar and water and stir to combine. Heat the saucepan uncovered on medium heat until the mixture comes to a boil, then cover the saucepan and continue to cook for 2 minutes. Covering the pan helps the steam wash down the sides of the pan which helps prevent sugar crystals from forming. Remove the lid from the pan and attach a candy thermometer to the saucepan. Allow the mixture to boil until the temperature reaches 242 degrees. 
2. While the sugar syrup is heating, combine the egg whites with the salt in the bowl of a stand mixer fitted with the whisk attachment beat on low speed, gradually increasing the speed to medium-high. Beat the egg whites until soft peaks form. Carefully watch your timing at this point. If your syrup is close to reaching 242 degrees, continue to whip the whites to firm peaks. If the syrup is not warm enough yet, let the whites wait at the soft-peak stage before whipping them to firm peaks as the syrup reaches the desired temperature.
3. Once the sugar syrup has reached 242 degrees and the egg whites whipped to firm peaks, turn on the mixer to medium-high speed and slowly pour the sugar syrup down the sides of the mixer bowl carefully, making sure not to touch the whisk attachment with the syrup. Continue to whip until the frosting becomes thick and holds stiff peaks, about 5 minutes. Add the vanilla extract whip to combine. Use frosting immediately.