½ cup brewed coffee, at room temperature
1½ teaspoons espresso powder
½ cup whole milk
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
Preheat the oven to 350 degrees F.
Line a standard-size muffin tin with paper liners
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt
In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved
Add the milk and vanilla extract; set aside
With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes
Add the egg and beat until combined
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined
Using a rubber spatula, give the batter a final stir to ensure everything is incorporated
Fill each muffin cup about two-thirds full with batter
Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out almost clean
Cool completely before frosting the cupcakes
For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar (sifted)
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside
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 the bowl
Reduce the 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 of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes
Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary
Adapted from Brown Eyed Baker
