Mini Chocolate Mocha Cupcakes

Preheat oven to 325 degrees. Line mini muffin pans with paper tins.

In a medium bowl, whisk flour, baking powder, baking soda and salt together.

Melt butter in a large saucepan over medium heat. Stir in the cocoa and cook until fragrant, about 1 minute. Off heat, whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the in the flour mixture until no streaks remain. (The batter will be very loose.)

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Using a small scoop, pour batter into each individual mini muffin tin, filling till almost just full and leaving about an 1/8″ at the top.

Bake until a toothpick comes out clean with a few crumbs attached, about 9-12 minutes, rotating pan halfway through baking.

Let the cupcakes cool for 8-10 minutes in pans and set out onto a wired wrack and let cool for about 1 hour.

Meanwhile, make the mocha frosting. Mix espresso powder with a couple of teaspoons of hot water to form a smooth paste.

In a large bowl, cream butter with an electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

Add espresso mixture to the sugar mixture. If icing is too dry, add 1-2 tablespoons of milk. Frosting should be light and fluffy. You may have to double the ‘frosting recipe’ if you can’t stretch the amount for all the cupcakes.

Pipe your mocha frosting on your mini chocolate
cupcakes with a star tip and sprinkle with a little bit of chocolate sprinkles (if desired). Enjoy.

Makes about 55-60 mini cupcakes.