Mocha Cupcakes with Espresso Buttercream Frosting

I love cupcakes. I don't know about you, but to me, a little cake with icing piled high is irresistible. I found this recipe and knew I had to try it. The original called for espresso powder, which I didn't have. I used instant coffee, and it wasn't as strong as I would like, but it is still really tasty. I hope you enjoy them! :) 

  Mocha Cupcakes & Espresso Buttercream Frosting

      Cupcakes:
                     1 1/3 cups all-purpose flour
                     1/3 cup cocoa powder
                     1 tsp. baking powder 
                     1/2 tsp. baking soda
                     1/4 tsp. salt
                     1/2 cup milk
                     1/2 cup strong brewed coffee
                     1 1/2 tsp. instant coffee granules
                     1 tsp. vanilla
                     1/2 cup butter, softened
                     1/2 cup sugar
                     1/2 cup brown sugar
                     1 egg

    Frosting:
                     1 cup butter, softened 
                     2 1/2 cups powdered sugar
                     1/4 cup strong brewed coffee
                     1 1/2 tsp. vanilla
                     1 Tablespoon milk

Preheat the oven to 350*.
Mix the instant coffee granules and the hot brewed coffee until the instant coffee is dissolved. Set it aside to cool. 
Meanwhile, whisk together the flour, cocoa, baking powder, baking soda, and salt. 
In a separate bowl, using a hand mixer, whip the butter and sugars until fluffy. Add the egg and set aside.
Now take your coffee, and add the milk and vanilla. Alternate with the flour mixture and add it to the butter and sugars. Mix it until well combined. 
Distribute the batter evenly between paper lined muffin tins. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Set the cupcakes on a cooling rack to cool and make the icing. 
In a stand mixer, whip the butter on high speed until smooth. Add the powdered sugar gradually, mixing well after each addition. Add the coffee, vanilla, and milk and whip for a few more minutes until it is well combined and smooth. 
Fill a piping bag fitted with a 1M tip with the icing and pipe onto the completely cooled cupcakes. Enjoy! :) 

Recipe adapted from: Brown Eyed Baker