Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Unsweetened cocoa powder - ¼ cup
• Baking powder - 1 and ½ teaspoons
• Salt - ½ teaspoon
• Espresso powder - 1 tablespoon
• Milk - ½ cup
• Vegetable oil - ¼ cup
• Vanilla extract - 1 teaspoon
• Eggs - 2 large
• Boiling water - ½ cup
• Butter - ½ cup, softened
• Confectioners' sugar - 2 cups
• Brewed espresso - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with liners.

2. 2.

   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder.

3. 3.

   Add milk, vegetable oil, vanilla extract, and eggs to the dry ingredients, and mix until well combined.

4. 4.

   Gradually stir in the boiling water until the batter is smooth.

5. 5.

   Pour the batter evenly into the cupcake liners, filling each about two-thirds full.

6. 6.

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

7. 7.

   Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. 8.

   For the frosting, beat the softened butter until creamy, then gradually add confectioners' sugar.

9. 9.

   Mix in the brewed espresso until the frosting is smooth and fluffy.

10. 10.

    Pipe or spread the frosting on the cooled cupcakes and serve.

Nutritional Facts