Espresso Mocha Cupcakes

Ingredients (Cupcakes):

3/4 cup organic all purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp instant espresso mix
3/4 cup honey We used Espresso Love 2 large eggs
1/2 cup Greek yogurt
1/2 cup vegetable or canola oil
1 1/2 tsp vanilla extract

For espresso buttercream:

2 1/2 sticks butter
2 1/2 cups powdered sugar
2 Tbsp heavy whipping cream
2 tsp vanilla extract
1 Tbsp instant espresso powder

Directions:

Heat oven to 350 degrees. Prepare two muffin pans with liners. Stir together flour, cocoa powder, baking powder, baking soda, instant espresso powder, and salt in a large bowl. In a second mixing bowl, whisk together the eggs, oil, Greek yogurt, vanilla extract, and honey. Add the wet ingredients to the dry and stir just until combined. Do not over mix. Fill up each cupcake tray about 3/4 cup full of batter. Bake for about 1314 minutes, rotating pans halfway through. Remove cupcakes from pans and allow to cool completely on a wire rack. For the frosting, combine the butter and powdered sugar in a mixer and mix on low, then increase the speed for 2 to 3 minutes until light and fluffy. Add in heavy cream, vanilla extract, and instant espresso powder. Beat on medium to high for eight minutes. With a pastry bag, pipe the frosting on each cupcake. Decorate with sprinkles if you’d like and enjoy!