Mochaccino Cupcakes

Ingredients

• ¾ cup butter, softened
• 3 eggs
• 1 ¾ cups flour
• 2 cups cocoa
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup strong brewed coffee, cooled to room temperature
• 2 cups sugar
• 1 teaspoon coffee extract
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate morsels
• Frosting:
• 1/3 cup butter, softened to room temperature
• 4 cups powdered sugar
• 3 tablespoons coffee
• 1 teaspoon vanilla or coffee extract

Directions

1. Allow butter and eggs to sit at room temperature until softened. Fill cupcake/muffin tins with liners.
2. Stir together flour, salt, baking soda, baking powder, and cocoa. Combine milk and coffee in a glass measuring cup.
3. Once butter has softened, place in mixing bowl and mix using paddle attachment for 30 seconds. Gradually add sugar. Add eggs one at a time, beating well after each addition; add vanilla and coffee extracts.
4. Alternately add flour and milk to the butter mixture, ending with the milk mixture. Add chocolate pieces and mix lightly.
5. Spoon batter into prepared muffin cups about ¾ full. Bake at 350 degrees for 18 minutes until a toothpick comes out of the center clean. Remove from pan and allow to cool on wire racks.
6. Frost with coffee-flavored buttercream: Beat softened butter with mixer for 30 seconds. Add powdered sugar, and vanilla or coffee extract and coffee. Continue beating until buttercream has reached spreadable consistency. Makes about 2 cups.