Instructions

1. Preheat oven to 350°F. Line cupcake pan with cupcake liners.

2. To make chocolate cupcakes, mix together sugar, flour, cocoa powder, baking soda and salt in mixer fitted with paddle attachment.

3. In bowl, whisk espresso and water until powder is absorbed.

4. Add buttermilk, vegetable oil and vanilla to espresso mix and whisk to combine.

5. Add wet mixture into dry and mix on medium speed until fully incorporated.

6. To make vanilla cupcakes, combine butter and sugar in mixer fitted with paddle attachment and cream until light and fluffy (3-5 minutes).

7. Add eggs, one at a time, and beat until just incorporated.

8. In separate bowl, combine cake flour, baking powder, baking soda and salt. Set aside.

9. In measuring cup, combine buttermilk and vanilla. Set aside.

10. With mixer on low, add dry ingredients and wet ingredients, alternating between each (use about half the mixture at a time).

11. Fill cupcake liners a little less than halfway full with cake batter (chocolate or vanilla), then bake for 12-15 minutes or until fully cooked.

12. Let cupcakes cool before icing.

13. To prepare icing, beat butter in mixer with paddle attachment for 1 minute on low.

14. Slowly add sifted powdered sugar to butter until fully incorporated.

15. Turn mixer on medium speed and add creamer, vanilla and salt.

16. Beat on medium for 5 minutes or until frosting has doubled in size.

17. Pipe buttercream onto cupcakes, add sprinkles and enjoy!