Delicious Chocolate cupcakes with Coffee Buttercream

Ingredient

For 12 Chocolate Cupcakes:

3 oz (168 gr) semi-sweet chocolate, chopped. I use Baker's.
1/2 cup unsalted butter, softened, at room temprature
2 eggs
1/2 cup sugar
1/2 cup brown sugar or light brown sugar
1 cups all-purpose flour, sifted
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
1/2 cup milk
1/2 tbsp.instant coffee (optional)

For Coffee Buttercream:

1 cup unsalted butter, softed , at room temprature
3 1/2 cups Powder Sugar, sifted
2-3 tbsp. espresso OR 1-2 tbsp of instant coffee + 2 tbsp boiling water (depending how strong the coffee taste you want)
2 tbsp. Heavy cream

For Chocolate Drizzle (optional):
1/2 cup semi-sweet chocolate chips
4-5 tbsp. heavy cream

Instructions

Make Cupcakes:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
2. Melt the chocolate. It can be done in the microvawe or on the stove top.
3. Whisk the flour, baking powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
4. Using an electric mixed, beat the eggs, sugar, brown sugar, and vanilla together until combined.Add coffee to enchance the chocolate flavour. 
5. Add milk and flour mixture. Mix on stir just to combine. Do not overmix. 
6. Spoon the batter into the liners. Fill only halfway.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for about 15 minutes, then transfer them to a wire rack to cool completely.
Allow to cool completely before frosting. 

Make a Coffee buttercream:

7. In a stand mixer fitted with a paddle attachment, beat the butter for 5 minutes, until light and fluffy. Make sure you leave your butter out of the fridge to soften before attempting to make buttercream, otherwise it’ll be tricky to get it really smooth. I usually take mine out the night before i am planning to bake.
8. Add half of the sifted powdered sugar to butter. Beat for another 4-5 minutes and then add the remaining powdered sugar and mix for 3 more minutes.
9. Add heavy cream and espresso or coffee. When you make it for the first time, try after each added spoon of espresso if a coffee flavour is enough for you.  Beat for about 3 minutes. I know it sounds a bit long, but get a silky soft frosting you need to let the mixer run for a long time to really let the butter soften and whip up.
10.Transfer the cream into a piping bag or a Ziploc bag fitted with a decorating tip. Pipe the buttercream on each cupcake.

Make Chocolate drizzle which is totally optional:

11. Place chocolate chips in a small saucepan over very low heat, add cream and melt it stirring constantly until the chocolate begins to melt.  Remove the pan from the heat and stir the chocolate until smooth.
12.Pour chocolate into a Ziploc bag with the corner cut and drizzle over the cream.

Enjoy!