Espresso Chocolate Cupcakes

Instructions

Step 1: Prepare the Chocolate Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Stir in the buttermilk until fully incorporated.
6. Dissolve the instant espresso powder in the hot water and slowly add it to the batter, mixing until the batter is thin and smooth.

Step 2: Bake the Cupcakes

1. Fill the cupcake liners about 2/3 full with the batter.
2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
3. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.

Step 3: Make the Espresso Buttercream Frosting

1. In a small bowl, dissolve the instant espresso powder in the hot water and set aside to cool.
2. In a medium bowl, beat the softened butter until creamy.
3. Gradually add the powdered sugar, beating on low speed until combined.
4. Add the dissolved espresso and vanilla extract to the mixture and beat on high speed until the frosting is smooth and fluffy.

Step 4: Assemble the Cupcakes

1. Once the cupcakes are completely cooled, spread or pipe the espresso buttercream frosting on top.
2. Add optional toppings like chocolate shavings, coffee beans, or a dusting of cocoa powder for extra flair.