Mocha Espresso Cupcakes with Espresso Buttercream Frosting
INGREDIENTS
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yields: 12 cupcakes. I of course double recipes so I can freeze for later. But this recipe is for a dozen.
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1 1/3 cups all purpose flour
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1/3 cup unsweetened cocoa powder
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1 tsp. baking powder
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1/2 tsp. baking soda
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1/4 tsp. salt
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1/2 cup whole milk
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1/2 cup strong brewed coffee
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1 1/2 tsp. espresso powder
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1 tsp. vanilla extract
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1/2 cup (1 stick) unsalted butter, at room temperature.
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1/2 cup granulated sugar
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1/2 cup light brown sugar
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1 egg, at room temperature
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1 bag of mini semi-sweet chocolate
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Espresso Buttercream Frosting
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Makes enough for 12 cupcakes
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1 cup (2 sticks) unsalted butter, at room temperature
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2 1/2 cups powdered sugar
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1 1/2 tsp. vanilla
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1 1/2 tsp. tsp. espresso powder
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