coffee cupcakes

I've been on dessert overload lately - pumpkin cheesecake pie, chocolate guinness cake, and, one of my favourites coffee cupcakes.

If you're as much of a caffeine-fiend as I am you'll love them!

Method:
8 Tablespoons unsalted butter
2/3 Cup demerara sugar
2/3 Cup packed light brown sugar
2 Large eggs
3/4 Cup, plus 2 Tablespoons self-rising flour
3/4 Cup, plus 1 Tablespoon all-purpose flour
1/4 Teaspoon pure vanilla extract
1 Tablespoon instant espresso powder
1/2 Cup 2% milk, room-temperature
Handful of chocolate covered espresso beans

Preheat oven to 350.
In a large mixing bowl cream the butter and sugars until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
Sift the flours together into a separate bowl. Whisk the vanilla extract and espresso powder with the milk. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cups, filling them about two-thirds full. Bake in the oven for about 20-25 minutes. Let cool then decorate with coffee buttercream frosting and chocolate covered espresso beans.

Coffee Buttercream Frosting:
10 Tablespoons unsalted butter
1 Tablespoon 2% milk
2 Teaspoons instant espresso dissolved in a small amount of hot water, cooled
3 Cups confectioners sugar

In a large mixing bowl beat the butter, milk, espresso mixture, and half the confectioners sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remaining confectioners' sugar to produce a buttercream of a creamy and smooth consistency.