While I can typically pass on just about any dessert, when it comes to something flavored with a hint of coffee, I just simply can not resist. That is why it is extremely dangerous for me to make these mocha cupcakes without a very good excuse, such as a potluck, or birthday party, or anything else that will force me to only eat one...(or three)...before being whisked away to be served.
I found the recipe for the frosting on one of my favorite blogs, Brown Eyed Baker, and I have to say that at this point in time it is my favorite frosting to make. It is so soft and creamy and just melts away in your mouth.
However, the first few times I made the frosting it didn't turn out and looked like the vanilla was separating from the rest of the ingredients, giving the impression that my frosting was leaking!
Now maybe this was just my inexperience and you already know this, but I wanted to share what has made the difference in a successful batch so that if this happens to you, you can have at least one solution to try. Turns out I wasn't beating my butter enough. As soon as I turned my mixer to medium-high and really pulverized my butter until it started looking more like a "cream" my frosting stopped leaking. Now nothing can stop me from achieving pure espresso bliss!
As far as the cake is concerned, I cheated yet again and simply exchanged the water called for in the recipe of my chocolate box cake with strong coffee. Go ahead. Try it. I bet you never use water again :)