1cup236 grams strong brewed coffee (I recommend double strength or cold brew concentrate), room temperature
2eggsroom temperature
2teaspoons10 grams vanilla
Mocha Buttercream
1cup225 grams unsalted butter, room temperature
3 ½cups448 grams powdered sugar, sifted
¼teaspoonsalt
¼cupheavy cream
¼cupof your favorite coffeecooled to room temperature
1tablespoon14.3 grams instant espresso powder
2tablespoons28.3 grams cocoa powder, plus more for garnish
Instructions
Preheat your oven to 350 degrees F. Line your cupcake pan with liners or grease with butter and flour.
Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar in a medium bowl.
Whisk vigorously the oil, milk, coffee, eggs, and vanilla together in a large bowl.
Slowly add the flour mixture to the coffee mixture and mix to combine. Do not over mix.
Evenly distribute the batter among the liners. You may need to make a second batch.
Bake the cupcakes for about 25 - 30 minutes, or until a toothpick comes out clean.
Allow the cupcakes to completely cool.
Cream the butter until light and fluffy.
Slowly add the powdered sugar and salt.
Mix the cream, espresso, coffee, salt, and cocoa powder together, then slowly add to the frosting while beating the mixture. You may not need all of the liquid.
Frost, dust with extra cocoa powder, and enjoy!
Notes
Keep in an airtight container for up to three days.