Mocha Cupcakes with Coffee Buttercream

Tomorrow is round two of cupcake tasting.  That means that tonight I have been baking away.  First up, Mocha Cupcakes.

Cupcakes:
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 1/3 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup soy milk
1/2 cup brewed bold coffee, at room temperature

Preheat the oven to 350 degrees.  Line a cupcake tin with liners.

In a large bowl, combine the vanilla, butter, and sugars.  Mix well until fluffy.  Add the egg and beat well. 

In a medium-sized bowl, combine the flour, cocoa powder, baking powder and soda, and salt.  In a small bowl, combine the coffee, milk, and vanilla.  Add the coffee mixture and flour mixture to the sugar mixture.

Fill the cupcake tins 3/4 of the way and bake for 16 minutes. 

Frosting:
1 1/2 stick unsalted butter, softened
2 cups confectioners' sugar
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon ground coffee

In a large bowl, using an electric mixer, combine the butter, sugar, vanilla, and coffee.  Mix well until smooth.  Frost the cooled cupcakes.