Mocha Cupcakes

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together cake flour and cocoa.
4. 4
   With an electric mixer on medium-high speed, cream butter until smooth and light.
5. 5
   Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed.
6. 6
   Add the vanilla, baking soda, and salt; beat to combine thoroughly.
7. 7
   Reduce speed to low.
8. 8
   Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.
9. 9
   Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.
10. 10
    Divide batter evenly among lined cups, filling each three-quarters full.
11. 11
    Bake, rotating tins halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes.
12. 12
    Transfer tins to wire racks to cool completely before removing cupcakes.
13. 13
    Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
14. 14
    To finish, use a small spoon to dollop cupcakes generously with frosting and make decorative peaks.
15. 15
    Garnish each cupcake with a coffee bean before serving.