Espresso Cupcakes

Ingredients:

Cupcakes

• 1 1/2 cups All Purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1/2 cup Cocoa Powder
• 1 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 1 tsp. Vinegar
• 1 tsp. Vanilla Extract
• 1 cup Espresso

Espresso Buttercream Frosting

• 1 cup (2 sticks) Butter (softened)
• 1/4 cup Espresso
• 3 cups Confectioner’s Powered Sugar

Instructions:

1. Preheat oven to 350º F and prepare fresh espresso.
2. In a large bowl, combine all cupcake ingredients.
3. Pour batter evenly into a muffin tin (2/3 full for each cup).
4. Bake at 350º F for 15-17 minutes or until a toothpick inserted in the center comes out clean.
5. As the cupcakes cool, prepare frosting.
6. Blend butter and espresso until smooth. Slowly blend in sugar.