Mocha Cupcakes

• Preheat your oven to 350°F (180°C). Line a cupcake tin with paper liners.
• In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
• In another small bowl, dissolve the instant coffee granules in hot water and let it cool.
• In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the dry mixture to the wet mixture in thirds, alternating with the buttermilk. Begin and end with the dry mixture. Mix until just combined.
• Stir in the dissolved coffee.
• Finally, add the cooled brewed coffee and mix until the batter is smooth.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For the Coffee Frosting:

• In a small bowl, dissolve the instant coffee granules in hot water and let it cool completely.
• In a mixing bowl, beat the softened butter until creamy.
• Gradually add the confectioners’ sugar, one cup at a time, mixing well after each addition.
• Add the dissolved coffee, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

Assembly:

• Once the cupcakes are completely cool, frost them with the coffee frosting using a piping bag or a spatula. You can garnish them with chocolate shavings or coffee beans for an extra touch of elegance.
• Enjoy your homemade mocha cupcakes!