Super Moist Chocolate Cupcakes w/ Espresso Buttercream Frosting!

Super Moist Chocolate Cupcakes

Cupcake Ingredients:

1 cup sugar
1 cup brown sugar, packed
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil, ok if it’s a little over the ½ cup line.
2 tsp vanilla extract
1 cup boiling water

2 ounces semi sweet chocolate

Preheat the oven to 350 degrees.  Line 2 cupcake pans with 24 liners.  Boil water and semi sweet chocolate. Sift together dry ingredients into a large stand mixer bowl.  Add the eggs, milk, oil, and vanilla extract.  Beat for two minutes, scraping the sides as needed.  Add the boiling water mixed with chocolate and beat just until blended (careful it may splatter. I use a spoon to combine and then blend). 

Evenly pour the batter into the cupcake liners.  Bake for 18-20 minutes, or until toothpick comes out clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.   

Espresso Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
2 teaspoons espresso powder (or instant coffee)

Blend espresso and vanilla. Add remaining ingredients and blend until smooth.