Chocolate Espresso Cupcakes

These were relative latecomers to my menu.  As I sat up late one night waiting for yet another batch of cupcakes to emerge from the oven, I sipped my cup of what was probably my millionth cup of coffee.  Now, those of you who've looked through my recipes may have noticed I kinda like coffee, and by like I mean obsessed with and addicted to.  So naturally, I wondered why I didn't have a coffee cupcake in my repertoire.  It seemed like only a natural addition and it was.  I looked through several dozen recipes until this one caught my eye.  And thus, these lovely cakes were born.  The cake is a lovely chocolate with a hint of coffee flavor while the frosting is truly espresso flavor at its finest.  It may of been a late comer but it sure was a strong contender for favorite (at least for me).

Espresso Cupcakes

¾ cup unsweetened cocoa powder

1½ cups all-purpose flour

1½cups sugar

1½teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 large eggs

¾ cup freshly brewed strong coffee

¾ cup buttermilk

3 tablespoons vegetable or canola oil

1 teaspoon pure vanilla extract

1 tablespoon instant espresso powder

Espresso Buttercream

2 sticks of butter, softened

3 cups powdered sugar 

2 tablespoons instant espresso powder

1 teaspoon of vanilla extract

2-6 tablespoons of whipping cream

Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Stir the espresso powder into the hot coffee until dissolved. Add the eggs into the bowl, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about three minutes. Scrape down the sides as needed. 

3. Fill cupcake wells ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Frosting:

4. In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.

5. Gradually add the powdered sugar and continue to beat until thick and paste-like.  Add the espresso/vanilla mixture and continue to beat frosting well. Add a teaspoon at a time of milk/cream until frosting is cream and frost your cupcakes as desired.

Recipe adapted from The Baker Chick