Mocha Cupcakes with Espresso Buttercream Frosting

Instructions

1. 1

   Preheat oven to 175 C and line a 12 cupcake pan with paper liners.

2. 2

   In a bowl, whisk together all the dry ingredients - all purpose flour, baking powder, baking soda, salt, sugar, brown sugar and cocoa powder. Keep aside.

3. 3

   In another bowl, beat the egg and egg white lightly with a fork. Add the buttermilk, melted butter, coffee mixture and vanilla essence. Mix well.

4. 4

   Pour this wet mixture into the dry ingredients and mix until there is no trace of flour and there aren't any lumps.

5. 5

   Pour the batter into each cupcake liner till 3/4th full. Bake in the pre-heated oven for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

6. 6

   Allow the cupcakes to cool in the pan for 3 mts. Transfer the cupcakes to a wire rack to cool completely.

7. 7

   To make the frosting, dissolve the instant coffee in warm water. Bring to room temperature. Beat butter, coffee mixture and vanilla essence on medium speed for 4 mts. Slowly add sifted powdered sugar and beat on low speed till all the powdered sugar has been added. Increase speed to medium high and beat for 2 mts until creamy, You can add a few drops of milk for a thinner consistency. Pipe onto the cooled cupcakes.