Velvety Mocha Chocolate Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

To make the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Stir in the coffee and vanilla extract until the frosting is light and fluffy.

Pipe or spread the frosting onto the cooled cupcakes. Sprinkle with chocolate shavings.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 250 kcal | Servings: 12 cupcakes