Mocha Cupcakes with Espresso Buttercream Frosting

Ingredients

Cupcakes:

• 1/2 cup brewed coffee, at room temperature
• 1 1/2 teaspoons espresso powder
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg, at room temperature

Espresso Buttercream Frosting:

• 1 cup unsalted butter, at room temperature
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons espresso powder

Instructions

1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. Whisk espresso powder into brewed coffee until dissolved. Add milk and vanilla; set aside.
3. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Beat butter and sugars until light and fluffy, about 3 minutes. Add egg. Alternate adding flour mixture and coffee mixture in three and two additions respectively, mixing until combined.
5. Fill muffin cups two-thirds full. Bake 17-20 minutes until toothpick comes out clean. Cool completely.
6. Whisk espresso powder into vanilla until dissolved; set aside.
7. Whip butter on medium-high speed for 5 minutes. Add powdered sugar gradually. Whip until fluffy, 1-2 minutes.
8. Add espresso-vanilla mixture; mix until incorporated. Frost cupcakes as desired.

Attribution

Recipe from Brown Eyed Baker