Mochaccino Cupcakes

For the cupcakes:
Preheat the oven to 350 F and line three 12-count cupcake tins with liners.

Combine milk and coffee in a large measuring cup and set aside.

In a medium bow whisk together flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Set aside.

In the bowl of a stand mixer beat butter until smooth, about 30 seconds. Slowly add sugar and beat about 2 minutes. Add eggs one at a time then add vanilla and mix to combine.

Alternate adding flour and coffee/milk mixture into the creamed mixture and beat just until combined. Stir in dark chocolate pieces.

Use a large scoop (or measuring cup) and fill tins about 2/3rds full. Bake 14-17 minutes, or until cupcake springs back when touched. Remove pans from the oven and set on a rack. Let the cupcakes sit for a couple of minutes before removing cupcakes to a cooling rack.

For the coffee buttercream:
In a mixing bowl using the paddle attachment, beat butter for about 2 minutes on medium high. Turn mixer to low and slowly add your powdered sugar, vanilla, salt, heavy cream and coffee. Stop mixing and scrape the bowl. Now is a good time to taste it and see if you need more powdered sugar or coffee. Turn mixer to medium high and mix for 3-5 minutes, or until buttercream takes on a consistency similar to whipped cream.

Fill a piping bag with the buttercream. Starting from the outside edge of each cupcake, swirl the buttercream around to the center. Or you can use a knife to frost if you don’t have a piping bag.

Top with a sprinkle of cocoa powder or cinnamon and garnish with rolled wafer cookie or chocolate covered espresso bean.

If you are making these ahead of time you may want to refrigerate them since the frosting has real butter and cream in it. I always let mine sit and come back to room temperature. Enjoy!

Source: Adapted from Family Circle Best-Ever Dessert Recipes: Mochaccino Cupcake.