Mocha Cupcakes with Espresso Buttercream Frosting


These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

INGREDIENTS:
  • FOR THE CUPCAKES:
  •  ½cupbrewed coffee, at room temperature
  •  1½teaspoonsespresso powder
  •  ½cupwhole milk
  •  1teaspoonvanilla extract
  •  1⅓cupsall-purpose flour
  •  ⅓cupunsweetened cocoa powder
  •  1teaspoonbaking powder
  •  ½teaspoonbaking soda
  •  ¼teaspoonsalt
  •  ½cupunsalted butter, at room temperature
  •  ½cupgranulated sugar
  •  ½cuplight brown sugar
  •  1egg(at room temperature)
  • FOR THE ESPRESSO BUTTERCREAM FROSTING:
  •  1cupunsalted butter, at room temperature
  •  2½cupspowdered sugar
  •  1½teaspoonsvanilla extract
  •  1½teaspoonsespresso powder


DIRECTIONS:
  1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
  2. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.