1 - 2teaspoonsinstant coffee granules dissolved in 3 tablespoons of hot water
3tablespoonsof Dutch processed cocoa powder
Make the Cupcakes
Preheat oven to 350° degrees.
Lightly grease one 12 cup muffin/cupcake tin or line with cupcake liners.
In a mixer on medium speed, mix the butter, brown sugar, granulated sugar until light and fluffy, stopping to scrap the mixture from the sides a couple of times in between. Slowly add in molasses. Then add one egg at a time and mix until combined.
In a separate large bowl, combine all dry ingredients (flour through salt) well with a whisk.
Turn the mixer down to slow speed and slowly add in ¼ of the dry mixture until mostly blended, then add ¼ cup of milk, then alternate adding dry mixture and milk until completely blended. Add vanilla and mix until just blended.
Scoop cupcake mix into prepared muffin tins, filling each about ¾ full. You will have some left over for 3 – 5 regular size cupcakes in another batch, so if you have 2 muffin tins you can bake those at the same time, or simply do two batches.
Bake at 350° degrees for 20-27 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5-10 minutes before transferring them to a cooling racks to cool completely.
Make the Frosting
In a standing mixer, mix butter, 2 cups powdered sugar, and salt until just blended.
Add milk and vanilla.
Add remaining powdered sugar, 1 cup at a time, until all blended.
Add the dissolved instant coffee.
Add powdered cocoa powder. Turn mixer to high speed and mix frosting until it is smooth & fluffy.