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.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

INGREDIENTS:
FOR THE CUPCAKES:
  1.  ½cupbrewed coffee, at room temperature
  2.  1½teaspoonsespresso powder
  3.  ½cupwhole milk
  4.  1teaspoonvanilla extract
  5.  1⅓cupsall-purpose flour
  6.  ⅓cupunsweetened cocoa powder
  7.  1teaspoonbaking powder
  8.  ½teaspoonbaking soda
  9.  ¼teaspoonsalt
  10.  ½cupunsalted butter, at room temperature
  11.  ½cupgranulated sugar
  12.  ½cuplight brown sugar
  13.  1egg(at room temperature)

FOR THE ESPRESSO BUTTERCREAM FROSTING:
  1.  1cupunsalted butter, at room temperature
  2.  2½cupspowdered sugar
  3.  1½teaspoonsvanilla extract
  4.  1½teaspoonsespresso powder
DIRECTIONS:
  • Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
  • 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.