Mocha Cupcakes

2012 was a beautiful year with happiness,sorrows, fights, love and lots of memories to hold with while continuing the journey to 2013. When I was a kid I always thought that the year went the way how you started it..As the age went on I was thinking that its the resolution that you make that makes the year beautiful and then now I feel that life will go on...you have to decide the right and wrong..Whatever the case,  you will feel all the emotions in these 12 months..you like it or not..So this time I dint plan anything just thought of going with the flow..:)
Hope everyone around has a good start and your life goes as sweet and soft like this cake which is from here..

All-purpose flour-1 nd 1/3 cup
Unsweetened cocoa powder-1/3 cup
Baking powder-1 tsp
Baking soda- 1/2 tsp
Salt-1/4 tsp
Whole milk-1/2 cup
Strong brewed coffee-1/2 cup
Espresso powder-1 nd 1/2 tsp
Vanilla extract-1 tsp
Unsalted butter-1/2 cup(at room temperature)
Granulated sugar-1/2 cup
Light brown sugar-1/2 cup
Egg-1 no (at room temperature)

Method of Preparation:
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 F. Line a muffin pan with paper liners.
3. Mix the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes.
5. Then add egg and beat until combined.
6. In a cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
7. Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Espresso Buttercream Frosting(enough for 12 cupcakes)

Unsalted butter-1 cup(at room temperature)
Powdered sugar-2 nd 1/2 cups
Vanilla extract-1 nd 1/2 tsp
Espresso powder-3/4 tsp
Cocoa powder- to dust

Method of Preparation:
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
3. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more.
4. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
5.  Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.