These espresso cupcakes use both brewed coffee and instant espresso powder for a punch of flavor. The cupcake is light and fluffy and is topped with a delicious espresso buttercream frosting. If your'e a coffee lover you'll love these cupcakes!
Preheat the oven to 350° F. In the bowl of a hand or stand mixer fitted with the paddle attachment, combine the 2 cups all purpose flour, 1/2 cup sugar, 1/2 cup brown sugar, 1/4 tsp kosher salt, 1/4 tsp baking soda, and 1/2 tsp baking powder and mix on low speed.
Add the eggs one at a time mixing in between. Next add in the 1/2 cup vegetable oil. Mix on low- medium speed until combined. About 30 seconds.
Slowly pour the 1/2 cup milk in. In a measuring cup combine the 1/4 cup brewed coffee and 1 tsp instant espresso and combine. Slowly pour the coffee mixture into the batter. Mix until combined.
Line a 12 cup cupcake tin with liners and fill only 2/3rd of the way up. Bake for 18-20 minutes until the cupcakes are puffed up and springy in the middle.