Mocha Cupcakes with Espresso Buttercream Frosting

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

INGREDIENTS:

• FOR THE CUPCAKES:
•  �cupbrewed coffee, at room temperature
•  1�teaspoonsespresso powder
•  �cupwhole milk
•  1teaspoonvanilla extract
•  1?cupsall-purpose flour
•  ?cupunsweetened cocoa powder
•  1teaspoonbaking powder
•  �teaspoonbaking soda
•  �teaspoonsalt
•  �cupunsalted butter, at room temperature
•  �cupgranulated sugar
•  �cuplight brown sugar
•  1egg(at room temperature)
• FOR THE ESPRESSO BUTTERCREAM FROSTING:
•  1cupunsalted butter, at room temperature
•  2�cupspowdered sugar
•  1�teaspoonsvanilla extract
•  1�teaspoonsespresso powder

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
2. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.