Mocha Cupcakes with Espresso Buttercream

Whisk together the dry ingredients in a large bowl, including the sugar.

In another bowl, whisk together the wet ingredients (except the coffee).

Add the egg mixture to the flour mixture and use a rubber spatula to combine.

Pour in the hot coffee and carefully use the spatula to combine until a smooth, thin batter forms.

Use a large cookie or ice cream scoop to fill the cupcake pan (you will need to scrape down the sides of the bowl to get out every last bit of batter) and bake.

Beat the butter for a few minutes until super fluffy and light in color. Add the powdered sugar and espresso powder and beat again until very fluffy and smooth.

Transfer the espresso buttercream to a piping bag and pipe on the frosting.

Top the cupcakes with chocolate curls and chocolate-covered espresso or coffee beans.