• Preheat the oven to 150F; if you are using a tray for baking the cakes, grease the baking sheet with a spray or butter, lightly flour, and line it with parchment paper.
• Sift the flour, cocoa powder, baking powder, soda, and salt into a mixing bowl.
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until soft and fluffy. Add an egg while beating until all ingredients are thoroughly combined.
• Add in a third flour mixture, then beat at medium speed; add half of the buttermilk, then continue to beat. Continue alternating the flour mixture with the buttermilk and the brewed coffee.
• Pour the cake batter into the silicon molds or on the sheet pan and bake for 30 to 35 minutes till a skewer inserted comes out clean.
• Place the cakes in pans to cool on the wire rack for 10 minutes. Remove them from the tin and cool them on the wire racks. 7.

  Wrap the cakes with two plastic wraps, then aluminum foil. Keep them in the freezer for an hour before frosting.
• If you baked the cakes on a sheet pan, use a cookie cutter to cut out your desired tiny shapes, then freeze for an hour before frosting.

Buttercream Recipe

• Add the slightly softened butter to the mixing bowl alongside the vanilla extract.
• Mix the butter and vanilla until they are thoroughly combined for two minutes. This step ensures a richly flavored vanilla buttercream.
• Scrape off the bowl with a rubber spatula and add the measured powdered sugar.
• Mix at low speed for 30 seconds until sugar and butter are incorporated; scrape the bowl and increase the speed to medium-high speed until light and fluffy.
• If your buttercream has a few crumbs, add whipped cream and beat again to make the perfect whipped cream frosting.