The Mocha Cake

Yield: 12 cupcakes
Prep Time:  15 - 20 minutes
Bake Time:  20 - 25 minutes

INGREDIENTS:
1/2 cup strong brewed coffee
1 1/2 teaspoon espresso powder or espresso instant coffee
1 1/3 cups all purpose flour
1/3 cup special dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg at room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup dark chocolate pieces


1.  In a cup mix the espresso powder into the brewed coffee until dissolved, then set aside to cool to room temperature.

2.  Preheat oven to 350 F.  Place paper cupcake liners in a standard muffin tin.

3.  In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4.  In a large mixing bowl beat together the butter and sugars on medium-high speed until light and fluffy.  About 2 - 3 minutes.  Add the egg and beat until combined.  Use a measuring cup to combine the milk, brewed coffee mixture and vanilla.   Into the large mixing bowl slowly add half of the flour mixture, then the coffee mixture, and then the rest of the flour mixture.  Finally add the dark chocolate pieces, and mix for another 30 seconds.

 5.  Pour the batter evenly into each cupcake liner, and bake for 20 -25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  Cool completely before frosting.