Mocha Cupcakes

Directions

1. 1
   Preheat the oven to 160C.
2. 2
   Place the cupcake liners in the cupcake pan and set aside.
3. 3
   Sift the flour in a bowl together with the bittersweet cocoa.
4. 4
   Cream the butter with the mixer on medium speed with the flat beater attachment.
5. 5
   Gradually add the brown sugar and beat until the mixture becomes foamy, scraping the bowl often.
6. 6
   Add the vanilla extract, baking soda, and a pinch of salt, combining well.
7. 7
   Reduce the speed to low and add the flour mixture in 3 additions, alternating with two milk additions, stirring just until the ingredients have been incorporated.
8. 8
   Combine the coffee with the instant coffee, add to the batter and stir until incorporated.
9. 9
   Fill the cupcake liners to 3/4 with the batter.
10. 10
    Bake the cupcakes for approximately 22 minutes, until a toothpick inserted in the center comes out clean.
11. 11
    Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan to cool completely on the rack.
12. 12
    To make the frosting:
13. 13
    Cream the butter with the mixer's flat beater attachment, at medium speed.
14. 14
    Add the cream cheese, a little at a time. Scrape down the sides of the bowl occasionally so the ingredients can be combined well.
15. 15
    Add the vanilla extract and stir well.
16. 16
    Reduce the speed and gradually add the powdered sugar and the coffee.
17. 17
    Beat at medium-high speed for 4 to 5 minutes.
18. 18
    Use the frosting immediately on the cooled cupcakes and sprinkle with powdered cocoa.