Mexican Chocolate Cupcakes

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon instant coffee granules
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 cup milk
• Chocolate Buttercream Frosting:
• 1 cup butter, softened
• 5 cups confectioners' sugar
• 2 tablespoons milk
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
3. Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
4. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
5. Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
6. Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

white sugar, brown sugar, butter, egg, vanilla, flour, cocoa powder, baking powder, coffee granules, salt, baking soda, ground cinnamon, milk, chocolate buttercream frosting, butter, sugar, milk, cocoa, vanilla

Taken from www.allrecipes.com/recipe/260789/mexican-chocolate-cupcakes/ (may not work)