Sugar on Top: Mocha Cupcakes with Espresso Buttercream Frosting!

These amazing little treats are the perfect pick me up! I stumbled across this recipe from a blog called Brown Eyed Baker! She has so many great recipes on there and i look forward for trying many of them out. The colors work so well for a fall cupcake. I boxed these up and gave them out as gifts and now everyone is asking me for them.
Mocha Cupcakes are a super tasty treat and a big crowd pleaser. They are offer a cupcake that is sure to stand out!
Everybody loves chocolate and coffee is always good, combining them is sure fabulousness!

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup whole milk

½ cup strong brewed coffee

1½ teaspoons espresso powder

1 teaspoon vanilla extract

½ cup (1 stick) unsalted butter, at room temperature

½ cup granulated sugar

½ cup light brown sugar

1 egg, at room temperature

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 F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Now come my favorite part, the frosting! I choose to use the Espresso Buttercream frosting, it is very easy to make but taste super special and looks pretty so people assume that it is a more complicated recipe. :) that can be our little secret. But a whipped frosting would taste good as well!

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. 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. 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. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.