Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla extract.
• In a small bowl, whisk together the cooled coffee and buttermilk.
• Add the dry ingredients to the wet ingredients alternately with the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• To make the frosting: In a large bowl, beat softened butter and cream cheese until smooth.
• Beat in vanilla extract.
• Gradually add powdered sugar, alternating with the cooled coffee, until the frosting is smooth and spreadable.
• Once the cupcakes are completely cool, frost them generously. Dust with cocoa powder just before serving.