Scale

For the cupcakes:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup fresh brewed coffee or cold brew

1 1/2 cups flour

1 tablespoon espresso powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

For the frosting:

1 cup unsalted butter

4 cups powdered sugar

1 tablespoon espresso powder

2-3 tablespoons coffee or cold brew

1/2 teaspoon salt

Coffee beans, to decorate

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Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
In the bowl of a stand mixer combine the softened butter, sugar and brown sugar. Cream until smooth.
Add in the eggs, vanilla and coffee and mix until combined, scraping down the sides often.
Add in the flour, espresso powder, baking powder, and salt. Mix until combined, scraping down the sides as needed.
Divide the batter between each of the cupcake liners, filling each about ½-⅔ full.
Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
For the frosting – in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, espresso power and salt. Mix on low until combined.
Add in the remaining powdered sugar and the coffee.
Mix on low until combined. Bump up the speed and mix on medium until the frosting is smooth and fluffy.
Transfer the frosting to a piping bag fitted with a large star tip.
Once the cupcakes are cool, pipe a dollop of frosting on each cupcake and top with a coffee bean to decorate.

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.