Vanilla Latte Cupcakes

Ingredients

Cupcakes
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1 Tbs dark roast coffee grounds
• 1/2 cup strong brewed coffee
• 1/4 cup + 2 Tbsp whole milk
Frosting
• 1/2 cup (1 stick) butter, room temperature
• 1 vanilla bean
• 4 cups powdered sugar
• 2 Tbsp milk (plus a few extra teaspoons)
• 1 Tbsp instant espresso
• 18 chocolate covered espresso beans, for garnish

Instructions

To make the cupcakes:
1. Preheat the oven to 350 degrees and line cupcake pans with liners.
2. Beat the butter at medium speed in the bowl of a stand mixer fitted with a paddle attachment, for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, beating well after each addition.
4. In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds.
5. In a liquid measuring cup, combine the brewed coffee and milk.
6. Add the flour in 3 additions and milk in 2 additions alternately to the bowl, scraping down and mixing on low speed until just incorporated.
7. Divide the batter between 18 cupcake liners, filling each cup about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting:
9. Stir the instant espresso and 2 tbsp milk together in a small bowl.
10. Beat the butter in the bowl of a stand mixer until smooth.
11. Scrape the seeds of the vanilla bean into the bowl, and add the powdered sugar and milk-espresso mixture. Mix until smooth, adding 1 tsp of additional milk at a time as necessary to reach desired consistency.
12. Pipe onto cupcakes, then top each with a chocolate covered espresso bean.