Smoked Chocolate Espresso Buttercream Frosting

1. Place heavy whipping cream in a grill-proof pan (a disposable aluminum loaf pan works well).
2. Smoke the cream for 30 minutes using super smoke if possible on the lowest setting of your grill.
3. Remove from grill and chill completely (ideally do this the day before for the best woodfired flavor).
4. In a stand mixer, whip the butter for 2 minutes.
5. Add in the powdered sugar, salt, cocoa powder, and espresso powder and mix on low.
6. Slowly add in the smoked cream and vanilla.
7. Mix slowly for the first couple of minutes, pause the mixer, scrape down the sides, then increase the speed until the color becomes lighter and the frosting fluffier.
8. Frost the cupcakes and chill till ready to serve.
9. Optionally top frosted cupcakes with smoked nuts or pig candy pieces.