Chocolate Espresso Cupcakes

Instructions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3. Stir the espresso powder into the hot coffee until dissolved. Add the eggs into the bowl with the flour, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
4. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

For the Frosting:

1. In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved.
2. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.
3. Gradually add the powdered sugar and continue to beat until thick and paste-like. Add the espresso/vanilla mixture and continue to beat frosting well.
4. Add a teaspoon at a time of milk/cream until frosting is creamy and pipe-able. Frost cupcakes as desired, and top with a chocolate covered espresso bean. (optional)