espresso cupcakes

How To Make espresso cupcakes

• 
  Step 1
  Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• 
  Step 2
  Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
• 
  Step 3
  Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• 
  Step 4
  Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
• 
  Step 5
  In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
• 
  Step 6
  Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
• 
  Step 7
  Divide the batter evenly between the liners.
• 
  Step 8
  Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
• 
  Step 9
  FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
• 
  Step 10
  Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce 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 has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
• 
  Step 11
  Add the espresso and vanilla mixture.
• 
  Step 12
  Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
• 
  Step 13
  Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!
• https://youtu.be/QxFNSK-Uhxo?si=6wJhNL46NbVsr-xr
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!