Indulge in the perfect blend of rich chocolate and bold coffee flavors. These cupcakes are a coffee lover’s dream come true!
Ingredients:
For the cupcakes:
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/3 cup cocoa powder
– 1/4 teaspoon salt
– 1 tablespoon instant espresso powder
– 1/4 cup milk
For the coffee buttercream:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
– 1-2 tablespoons milk
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. Stir in the milk until the batter is smooth.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
8. For the buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth.
9. Mix in the dissolved espresso powder and 1 tablespoon of milk. Add more milk if needed to reach your desired consistency.
10. Frost the cooled cupcakes with the coffee buttercream and enjoy!