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1. Cream the butter and sugar in a small mixing bowl until fluffy.
2. Add the egg and vanilla.
3. Mix well.
4. Combine the flour, cocoa, baking soda and salt.
5. Add the dry mixture into the creamed mixture alternately with the buttermilk and coffee.
6. Fill paper lined muffin cups two thirds full.
7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool for 10 minutes in the pan on a wire rack.
9. Remove from the pan to the wire rack to cool completely.
10. Melt the chocolate with the cream in a small saucepan over low heat.
11. Stir until the mixture is blended well.
12. Remove from the heat.
13. Stir in the vanilla extract.
14. Transfer to a bowl.
15. Cover and refrigerate until the mixture reaches spreading consistency, stirring occasionally.
16. Frost cupcakes.
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