Mini Chocolate Cupcakes w/Espresso Buttercream

ingredients
all
1 cup cocoa powder
3 cups AP flour
1 tbsp baking soda
1 tsp baking powder
1 tsp salt
3 cups white sugar
1 cup warm water
1 ½ cups buttermilk
room temp
6 oz canola/corn oil
3/4 cup
1 1/2 tsp pure vanilla extract
10 tbsp unsalted butter
softened
1 cup confectioners' sugar
(5 ounces)
1 ½ teaspoons instant espresso powder
table salt
pinch
1/2 tsp vanilla extract
1 tbsp heavy cream
For the Cupcakes
1
Preheat oven to 350
2
Sift together cocoa powder, flour, baking soda, baking powder, and salt.
3
Measure sugar into the small mixer bowl, add the remaining dry ingredients and whisk to combine.
4
Combine eggs, water, buttermilk, vanilla and oil.
5
Add wet ingredients slowly to the dry, with the mixer on low. Whisk until smooth, 1-2 minutes.
6
Use small ice cream scoop to measure into cupcake pans. Bake about 15-18 minutes. Use a skewer to check for doneness, there should be no crumbs on it! Cake should spring-back when touched with a fingertip. Remove from cupcakes pan and cool completely before frosting.
For the Buttercream
7
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl. Dissolve instant espresso in vanilla and cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
To Serve
8
Frost with espresso buttercream. Enjoy!