Mocha Cupcakes

This cupcake recipe is a little different from others such as the creme and the ingredients. As a person who doesnt like to consume coffee in daily life, I only like it with ice cream or sweets.
Normally I really like Chai Tea Latte at Starbucks. There is no Starbucks shop in Stockholm central but only at Arlanda airport. I tried Chai Tea latte at different coffee shops but non are as delicious as Starbucks'. I want to say the officials that we would be happy if there also at least one Starbucks shop in the central Stockholm :) I just remembered the Tiramisu ice creams I ate at Florence. I think I could go there again just for those ice creams :)) I dont think any ice cream is as delicious as the ones I ate in Florance.

If you wish you can try these recipes alternative to my recipe
here or here.

Ingredients:
for 12 cupcakes

1/2 c (118 ml) strong brewed coffee, room temp
1 1/2 tsp espresso powder (I used instant coffee)
1/2 c (118 ml) whole milk
1 tsp vanilla extract
1 1/3 c (189 g) flour
1/3 c (30 g) cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c (118 g) butter, room temp
1/2 c (99 g) granulated sugar
1/2 c (71 g) brown sugar
1 egg, room temp

Preheat the oven to 180 C. 

Mix the espresso powder or instant coffee granules into the brewed coffee. Add the milk and vanilla and leave it to cool.

In a bowl, mix the flour, cocoa powder, baking powder, baking soda and salt until you get a homogenous mixture.

In a separate medium-sized bowl, mix the butter until creamy. Add the sugars and beat until light and fluffy, about five minutes. Add the egg and mix until you get homogenous mixture.
Add about 1/3 of the flour mixture to the last mixture, and mix slowly to combine. Scrape down the sides and add half of the coffee mixture. Keep scraping down the sides of the bowl again and continue alternating wet and dry, ending with dry. Mix until you get an homogenous mixture.

Scoop batter into the cupcake liners. Leave some space in order to avoid the cakes overflow liners.
Bake 17-20 minutes. 

Swiss Meringue Buttercream:

1 1/2 c (300 g) sugar
7 egg whites
27 Tbsp (381 g) unsalted butter, room temp
2 Tbsp instant coffee
2 Tbsp warm water

In a double boiler, cook the egg whites and sugar over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and mix on high speed until room temperature. Then, on a medium-low speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess during this process, but if you continue mixing it for a few minutes it will become light and fluffy. While it's being mixed, combine the water and instant coffee. Pour into mixed buttercream as you would an extract, and mix until you get a homogenous mixture. 

Enjoy your mocha cupcakes :)