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INGREDIENTS:
For the Cupcakes:
½ cup (120 ml) brewed coffee, at room temperature
1½ teaspoons espresso powder
½ cup (120 ml) whole milk
1 teaspoon vanilla extract
1⅓ cups (189 grams) all-purpose flour
⅓ cup (28 grams) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113 grams) unsalted butter, at room temperature
½ cup (99 grams) granulated sugar
½ cup (99 grams) light brown sugar
1 egg, at room temperature
For the Espresso Buttercream Frosting:
1 cup (227 grams) unsalted butter, at room temperature
2½ cups (283 grams) powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
DIRECTIONS:
Get full recipe >> Mocha Cupcakes with Espresso Buttercream Frosting @ browneyedbaker.com
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