Ingredients
½cupwhite sugar
½cupbrown sugar
¼cupbutter,room temperature
1egg
1tspvanilla extract
1⅓cupsall purpose flour
⅔cupunsweetened cocoa powder
1½tspbaking powder
½tspinstant coffee granules
¼tspsalt
¼tspbaking soda
¼tspground cinnamon
1cupmilk
1cupbutter,softened
5cupsconfectioner’s sugar
2tbspmilk
½cupunsweetened cocoa powder
1tspvanilla extract
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Beat the white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add the egg, then beat well. Mix in 1 teaspoon of vanilla extract.
Combine the flour, cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear.
Alternate adding the flour mixture and milk into the butter mixture, mixing until just combined. Fill the muffin cups ⅔-full of batter.
Bake in the oven for 15 to 17 minutes until a toothpick inserted into the center of a cupcake comes out clean. Move to a wire rack to cool completely for at least 25 minutes.
Beat the butter in the bowl of the stand mixer; add confectioners’ sugar, 1 cup at a time, beating until creamy. Add the milk, then mix until frosting is creamy. Mix in the cocoa powder and vanilla extract.
Fit a piping bag with a coupler and tip. Drop the piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together.
Pipe frosting onto the cupcakes, then serve and enjoy!
