Chocolate Coffee Cupcakes

Cake:

• 1 3/4 cups all-purpose flour

• 3/4 cup cocoa powder

• 1 3/4 cup granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons instant coffee or expresso powder

• 1/2 cup sunflower oil (or any oil of your choice)

• 2 eggs (room temperature)

• 2 teaspoons vanilla extract

• 1 cup buttermilk (if you do not have, make your own by mixing 1 cup milk with 1 teaspoon white vinegar)

• 1 cup freshly brewed hot coffee (instant coffee works as well)

Buttercream Frosting:

• 1 cup butter, softened (salted or unsalted both work - if using salted do not add any salt)

• 1 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup cocoa powder

Cake:

1. Preheat the oven to 350* F (or 175* C)

2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and expresso powder together, set aside

3. Using a handheld or stand mixer, mix the oil, eggs and vanilla together until well combined

4. Add the butter milk and mix until combined

5. Pour the dry ingredients into the wet and whisk until a brownie batter dough forms

6. Add the coffee in and mix until a smooth, thin batter forms

7. Make sure everything is combined and try some of the batter (a little won't harm)

8. Pour into trays and bake for 22-26 minutes until toothpick comes out clean

9. Cool while making the frosting

Buttercream Frosting:

1. Using a handheld or stand mixer, beat the butter until fluffy on a high speed

2. Add sugar, vanilla and cocoa and whip until fluffy (usually takes about 10-15 minutes)

Assembly:

1. Using a piping bag, pipe the frosting onto the cooled cupcakes

2. Enjoy!