Chocolate Cupcakes with Espresso Buttercream is a decadent dessert of mocha cupcakes topped with a coffee flavored frosting. Skip your morning cafe run and that trip to the bakery. This rich, chocolatey treat will remind you of the tastiest mocha latte you've ever had!
Preheat the oven to 350 degrees F. In a large bowl, whisk together melted butter, brown sugar, sugar, and eggs. In a separate bowl, whisk together espresso powder, cocoa powder, kosher salt, flour, and baking powder.
Add half of the flour mixture to the wet ingredients and then add ¼ cup of milk. Mix together until fully incorporated and then stir in the remainder of the flour and add the rest of the milk. Add chocolate chips and fold into the batter.
Line a cupcake/muffin pan with cupcake liners and add about 3 tbsps to each cup. Bake for 22-25 minutes. Allow the cupcakes to cool for at least 15 minutes.
To make the buttercream, add room temperature butter to a stand mixer with the paddle attachment. Beat on medium until smooth, about 2 minutes. Add powdered sugar, one cup at a time. Slowly begin to add milk, then add pinch of salt, vanilla extract, and espresso powder.
Wait until cupcakes have cooled completely prior to adding buttercream.
Notes
If you like a fudgier texture, bake these cupcakes for 22 minutes. If you prefer a cakey texture, bake for the full 25 minutes. Be sure to give them to time set after removing them from the oven!