Mocha Cupcakes with Espresso Buttercream Frosting

Directions

Cupcakes

1. Mix the espresso powder into the brewed coffee until dissolved. Set aside to cool to room temperature.
2. Preheat the oven to 350 degrees.
3. Line a standard size muffin tin with paper liners.
4. Whisk together the flour, Rodelle Gourmet Cocoa Powder, baking powder, baking soda, and salt.
5. Beat the butter and both sugars together on medium high speed until light and fluffy, about 2 to 3 minutes.
6. Add the egg and beat until combined.
7. In a measuring cup combine the milk, brewed coffee mixture, and the Rodelle Gourmet Vanilla extract.
8. Slowly add the flour mixture, alternating with the coffee mixture and ending with the flour mixture.
9. Divide the batter evenly between 12 liners.
10. Bake for 17 to 20 minutes or until toothpick inserted in the center of a cupcake comes out clean.
11. Cool completely before frosting cupcakes.

Espresso Buttercream Frosting

1. Mix the espresso powder into the Rodelle Vanilla Extract until dissolved, set aside.
2. Using the whisk attachment of a stand mixer, whisk the butter on medium high speed for 5 minutes, stopping once to scrape the sides of the bowl.
3. 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.
4. 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.
5. Add the espresso and the vanilla mixture and continue to mix at medium-high until it is completely incorporated scraping the sides as necessary.
6. Frost the cupcakes
7. This recipe is adapted from Brown Eyed Baker.

Photos were taken by Kathryn at @kniftykat.