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This is my favorite and most requested cupcake recipe :) It makes right around 16 cupcakes
Cupcakes:
1 1/3 cups flour
1/3 cup ghiradelli cocoa powder
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup whole milk, room temperature
1 1/2 t espresso powder
1 t good quality vanilla
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (I used light)
1 egg, room temperature
Icing:
2 sticks (1 cup) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 1/2 t vanilla extract
1 1/2 t espresso powder
Directions:
For the cupcakes, preheat the oven to 350, mix the espresso powder into the brewed coffee until dissolved. Set aside. Mix together the flour, cocoa, baking powder, soda and salt. Beat the butter and both sugars together on medium/ high speed for 3-5 minutes or until light and fluffy. Add eggs one at a time, mixing only until combined. Combine the milk, vanilla and coffee mixture. Add the flour mixture and coffee mixture to the butter mix, a little at a time, alternating between the two. The mixture will be runny. Pour the batter into lined, standard sized muffin tins. I filled mine just about 1/2 full. Bake for about 18 minutes, but start checking after 15 minutes. Cool completely before frosting!
For the icing, mix the espresso powder into the vanilla. Set aside. Whip the butter 5 minutes, until light and fluffy. Reduce the speed to low, and add the powdered sugar 1/2 cup at a time until fully mixed in. Once all the sugar is added, add the vanilla mixture in and increase the speed to medium high and beat about a minute.
To decorate the cupcakes, I used Wilton star (I think it was the 1M) decorating tip. Enjoy!! (Also, don't eat right before bed!!)
