Scale

For the cupcakes:

2 1/2 cups sugar

3 cups flour

1/2 cup cocoa powder

1 teaspoon salt

2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 cup sour cream

1 cup buttermilk (or milk w/ 1 tablespoon vinegar)

3 eggs

1 1/2 cups fresh brewed coffee or cold brew

1/2 cup oil

For the frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons cocoa powder

1 tablespoon espresso powder

1 teaspoon vanilla

2-3 tablespoons coffee (room temp or cold)

1/2 teaspoon salt

Chocolate covered coffee beans, to decorate

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Preheat the oven to 350 degrees. Line standard muffin tins with cupcake liners, set aside.
In the bowl of a stand mixer, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk to combine.
Add in the eggs, coffee, sour cream, buttermilk and oil.
Mix on low until combined, scraping the sides often.
Divide the batter between each of the cupcake liners, filling each about ½ full.
Bake in the preheated oven for 14-16 minutes or until the center is set. Allow the cupcakes 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, vanilla, salt, espresso powder and cocoa powder.
Mix on low until combined.
Add in the remaining powdered sugar and the brewed coffee. Mix on low until combined.
Bump up the speed to medium and whip 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 top of each cupcake and decorate with a chocolate covered coffee bean.

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