Chocolate Espresso Cupcakes

Directions

1. 1
   Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Stir the espresso powder into the hot coffee until dissolved.
2. 2
   Add the eggs into the bowl with the flour, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.Divide batter evenly among muffin cups, filling each 2/3 full.
3. 3
   Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
4. 4
   Transfer to a wire rack; let cool completely.In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved.
5. 5
   Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy. Gradually add the powdered sugar and continue to beat until thick and paste-like.
6. 6
   Add the espresso/vanilla mixture and continue to beat frosting well.
7. 7
   Add a teaspoon at a time of milk/cream until frosting is creamy and pipe-able. Frost cupcakes as desired, and top with a chocolate covered espresso bean. (optional)