1⅓ c. Flour
⅓ c. Unsweetened Cocoa Powder
1 tsp Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
½ c. Whole Milk
½ c. Coffee, strong brewed
1½-2 tsp. Espresso powder
1 tsp Vanilla Extract
½ c. Butter, room temperature
½ c. Sugar
½ c. Light Brown Sugar
1 Egg, room temperature
Espresso Buttercream Frosting:
1 c. Butter, room temperature
2½ c. Powdered Sugar
1½ tsp. Vanilla Extract
1½ tsp. Espresso Powder
1. Cupcake: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat oven to 350°F. Line a standard size 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, about 2-3 minutes. Add the egg and beat until combined.
5. In a measuring cup combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, 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 cupcake comes out clean. Allow to cool completely before frosting.
7. Frosting: Mix the espresso powder into the vanilla until dissolved; set aside.
8. 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 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.
9. Add the espresso and vanilla mixture and continue to mix at medium- high until it's completely incorporated, scraping the sides as necessary.
[NOTE: I only made half of the frosting recipe and found it to be perfect as we're not big on a whole lot of frosting.]
These were gone by the next day, they're so good!