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1
Preheat the oven to 160C.
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2
Place the cupcake liners in the cupcake pan and set aside.
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3
Sift the flour in a bowl together with the bittersweet cocoa.
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4
Cream the butter with the mixer on medium speed with the flat beater attachment.
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5
Gradually add the brown sugar and beat until the mixture becomes foamy, scraping the bowl often.
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6
Add the vanilla extract, baking soda, and a pinch of salt, combining well.
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7
Reduce the speed to low and add the flour mixture in 3 additions, alternating with two milk additions, stirring just until the ingredients have been incorporated.
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8
Combine the coffee with the instant coffee, add to the batter and stir until incorporated.
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9
Fill the cupcake liners to 3/4 with the batter.
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10
Bake the cupcakes for approximately 22 minutes, until a toothpick inserted in the center comes out clean.
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11
Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan to cool completely on the rack.
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12
To make the frosting:
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13
Cream the butter with the mixer's flat beater attachment, at medium speed.
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14
Add the cream cheese, a little at a time. Scrape down the sides of the bowl occasionally so the ingredients can be combined well.
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15
Add the vanilla extract and stir well.
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16
Reduce the speed and gradually add the powdered sugar and the coffee.
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17
Beat at medium-high speed for 4 to 5 minutes.
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18
Use the frosting immediately on the cooled cupcakes and sprinkle with powdered cocoa.
