10 tbsp strong black coffee (If you don't have a coffee press, you can simply make black coffee by taking 10 tbsps of hot water & adding your favorite coffee about 1-2 tsps in there and stirring it. You can even strain it before using so you don't get any coffee granules)
Coffee Buttercream
¼ cup or ½ stick unsalted butter at room temperature
1 tsp vanilla extract
'2.5 cups white powdered sugar
5 tbsps very strong black coffee (Here we are going to make coffee just like above. So by adding 1-2 tsps or little more in 5 tbsps of hot water and stirring. Make sure when you taste your buttercream, it has nice coffee flavor. If you feel it's not too strong for your taste, add a little bit of powdered coffee in there but make sure it is the powder stuff or your buttercream won't be smooth!)
Instructions
For cupcakes:
Pre heat oven to 350F.
In a bowl, add all the dry ingredients for the cupcake. Stir and add all the wet ingredients and stir until evenly mixed.
Grease cupcake liners and fill them up with batter upto ¾th full.
Bake in 350 F oven for 18-20 minutes or until a toothpick inserted in the center of the cupcake comes out dry.
Coffee Buttercream :
In a mixing bowl, beat butter with an electric mixer until smooth. Add vanilla extract, a tbsp of black coffee and powdered sugar and mix. Now add the remaining black coffee but 1 tbsp at a time until you get the right consistency. I like to get a medium thick buttercream so it's easy to pipe onto cupcakes.
Pipe the buttercream onto cupcakes in whichever way you like.