Espresso Cupcakes: Beware this cake is not for kids!!

I believe that cupcake is one of the greatest things in the baking world, small but full of all thing that we love, the cup of happiness ^^.

You can agree or disagree with me, but I know that you always smile when seeing cupcake too.
There can be many kinds, many flavors, and one of a fun part is decoration well, I'm not good at it, but it's fun to do anyway. This time my cupcake is not for a child, hehe, it's full  of coffee flavor like a little cup of "Espresso".
Coffee is my Mom's favorite flavor, every time that I show her the baking book and ask her which one that she wants me to make, coffee some thing is always the answer. I think that I will stop asking her ^^, and choose the coffee flavor one instead, haha.
This cupcake is very easy to make, you start by beating all the dry ingredients with the butter, with this method the flour will be covered with the fat (butter) and make the texture of the cake soft and crumbly. 
After that you will add the liquid ingredients, and beat until smooth, with a bit of beating, you build a structure of the cake without making it tough.
I suggest using the French buttercream as a base for coffee butter, but you can choose other kind of butter cream that you like (or love), because this cake will be happy with it anyway ^^.

Espresso Cupcakes

Makes8-9 cupcakes

For the cupcake
60ml ...................... Milk
60ml ...................... Crème Fraîche
10g ........................ Instant coffee granules
40g ........................ Unsalted butter, softened
70g ........................ Sugar
70g ........................ Brown sugar
120g ...................... All purpose flour
1½tsp ................... Baking powder
⅛tsp ..................... Salt
1 ............................. Egg
Coffee buttercream 
................................ Half recipe of French buttercream
1½ tsp .................. Instant coffee granules
1½ tsp .................. Boiling water
1½ tsp .................. Golden syrup
1tsp ....................... Kahlúa 
................................ Chocolate covered coffee bean (optional)

Preheat the oven to 190°C

Line 8-9 standard muffin tins with muffin case.

Warm milk until hot and mix in the instant coffee granules, stir to combine, let it cool before mix in the Crème Fraîche, and egg, stir to combine.

Beat together sugar, brown sugar, flour, salt and baking powder together until resemble breadcrumbs.

Pour the coffee mixture into the flour mixture 1/3 at a time, continue beating at low speed until you get smooth batter.

Scoop the batter into the prepared tins by two-thirds.

Bake for 18-20 minutes until risen and springy to the touch.
Let them cool on a wire rack before adding the frosting.

Make the French buttercream and add the rest of the ingredients, beat until smooth.
Frost the cupcakes and decorate as you wish.

Espresso Cupcakes: Beware this cake is not for kids!!