This recipe frosts 24 regular cupcakes OR 12 extra large cupcakes with a 1:1 ratio of frosting to cupcake! You can half this recipe and probably be just fine.

INGREDIENTS:
2 c. unsalted room temp (slightly soft to the touch) butter
6 c. powered sugar, sifted
3 tsp. good quality vanilla extract
3 tsp. good quality espresso powder (or less if this amount scares you; it does pack a wallop!)

DIRECTIONS:
Place all ingredients into large mixing bowl. Mix together on low while scrapping edges with a spatula. Believe me – unless you want yourself and your entire kitchen to be covered in powdered sugar – start on low! You can alter this recipe by dissolving the espresso powder into the vanilla, which will make the buttercream a tan color, but I quite like the look of the flecks of espresso. This is a softer buttercream so it spreads easily with an offset spatula but still holds its shape when piping.

You will want to lick the bowl, the beaters, the spoon and suck what is left out of the piping tip, however, I don’t suggest doing this at 9:30 p.m. (lesson learned!) or you may be up awhile. I don’t drink coffee, but if it tasted as good as this buttercream, I may just start!

This is a perfect pair with a chocolate cake/cupcake or on top of a pan or two of fudge brownies! Accent your dessert with a chocolate drizzle or a chocolate covered espresso bean!

Enjoy!