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1
For the cupcakes:
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2
Preheat oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.
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3
Dissolve espresso powder into the brewed coffee. Set aside to cool.
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4
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
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5
In a measuring cup, combine the milk, brewed coffee-espresso mixture and vanilla. Set aside.
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6
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. With the mixer speed on medium, add the egg and beat until combined.
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7
Reduce mixer speed to low and add the dry ingredients in two batches, alternating with the wet ingredients and mixing just until incorporated.
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8
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
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9
Frost with espresso buttercream (recipe below) and decorate as desired.
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10
For the Espresso Buttercream Frosting:
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11
Mix the espresso powder into the vanilla until dissolved. Set aside.
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12
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed for 5-7 minutes until very light in color and fluffy, scraping down the sides of the bowl once. Reduce mixer speed to low and gradually add the powdered sugar. Increase the mixer speed to medium-high and whip the frosting until fluffy, about 1-2 minutes. Add in the espresso-vanilla mixture while continuing to beat on medium-high until completely incorporated.
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13
Frost cupcakes as desired. Top with chocolate covered espresso beans (if using).
