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For the cupcakes:
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Preheat the oven to 350 F and line three 12-count cupcake tins with liners.
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Combine milk and coffee in a large measuring cup and set aside.
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In a medium bow whisk together flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Set aside.
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In the bowl of a stand mixer beat butter until smooth, about 30 seconds. Slowly add sugar and beat about 2 minutes. Add eggs one at a time then add vanilla and mix to combine.
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Alternate adding flour and coffee/milk mixture into the creamed mixture and beat just until combined. Stir in dark chocolate pieces.
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Use a large scoop (or measuring cup) and fill tins about 2/3rds full. Bake 14-17 minutes, or until cupcake springs back when touched. Remove pans from the oven and set on a rack. Let the cupcakes sit for a couple of minutes before removing cupcakes to a cooling rack.
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For the coffee buttercream:
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In a mixing bowl using the paddle attachment, beat butter for about 2 minutes on medium high. Turn mixer to low and slowly add your powdered sugar, vanilla, salt, heavy cream and coffee. Stop mixing and scrape the bowl. Now is a good time to taste it and see if you need more powdered sugar or coffee. Turn mixer to medium high and mix for 3-5 minutes, or until buttercream takes on a consistency similar to whipped cream.
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Fill a piping bag with the buttercream. Starting from the outside edge of each cupcake, swirl the buttercream around to the center. Or you can use a knife to frost if you don't have a piping bag.
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Top with a sprinkle of cocoa powder or cinnamon and garnish with rolled wafer cookie or chocolate covered espresso bean.
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If you are making these ahead of time you may want to refrigerate them since the frosting has real butter and cream in it. I always let mine sit and come back to room temperature. Enjoy!
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Source: Adapted from Family Circle Best-Ever Dessert Recipes: Mochaccino Cupcake.
