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For the cupcakes:
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1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
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2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
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3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
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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. 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.
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5. Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
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For the buttercream:
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1. Mix the espresso powder into the vanilla until dissolved; set aside.
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2. 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 a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Pipe or spread frosting onto cooled cupcakes.
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*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
