mocha cupcakes with espresso buttercream frosting

How To Make mocha cupcakes with espresso buttercream frosting

• 1

  Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• 2

  Preheat the oven to 350 degrees and line a standard sized muffin tin with paper liners.
• 3

  Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• 4

  Beat the butter and both sugars together on medium-high speed until light and fluffy. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
• 5

  Slowly add the flour mixture, alternating with the coffee mixture, and ending with the flour mixture.
• 6

  Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.
• 7

  Mix the espresso powder into the vanilla until dissolved, set aside.
• 8

  Using the whisk attachment of a stand mixer (hand mixer is also fine), whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
• 9

  Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar is added, scrape the sides of the bowl and increase the mixer speed back to medium-high and whip until fluffy.
• 10

  Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
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