Zen Cupcake

Step 1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.

Step 2. In a large mixing bowl, sift and whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and a pinch of salt.

Step 3. Add the egg, milk, vegetable oil, and vanilla extract. Use an electric mixer on medium speed to beat the ingredients for about 2 minutes until well incorporated.

Step 4. Gently stir in the hot brewed coffee by hand. Note that the batter will be very thin; this is intentional for a moist texture.

Step 5. Pour the batter into the prepared liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7. To make the frosting, cream the softened butter until light and fluffy. Dissolve the espresso powder in one teaspoon of hot water and add it to the butter.

Step 8. Gradually add the powdered sugar, one cup at a time, beating on low speed then high until the frosting is stiff and smooth. Pipe onto cooled cupcakes.