Chocolate Mocha Cupcakes

Preheat oven to 350 F. Put paper liners into three 12-count muffin tins (recipe makes 30-36).

In a medium-sized bowl, mix together the flour, cocoa, salt, baking soda, baking powder and espresso powder. Set aside.

In a measuring cup, mix together cooled coffee and buttermilk. Set aside.

In a large mixing bowl, beat butter and sugar together until fluffy, about 5 minutes. Add eggs, beating in one at a time. Slowly add in dry ingredients, alternating with milk mixture (about 3 additions of each).

Pour batter into cupcake liners, no more than half full. Bake at 350 F for 15-20 minutes. Remove them from the pan and cool completely before frosting.

For the frosting, warm cream by heating it for about 30 seconds in microwave. Whisk in espresso powder and chocolate syrup. Set aside.

In a large bowl beat butter, cream cheese and powdered sugar together, until fluffy, about 3-5 minutes. Add the cream mixture slowly until desired consistency.

Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso bean (if desired).

ENJOY.