While the cupcakes cool, make the frosting! Cream the butter then, add cocoa and powdered sugar. Fold in the melted chocolate chips, and beat in the coffee until smooth.
Remove the cupcakes from the oven and allow them to cool. Then add the buttercream frosting to a pastry bag and pipe them on top of your cupcakes. Enjoy!
You’ll want the eggs and butter to be room temperature so leave them out at least 30 minutes before you use them. Also, allow the espresso and coffee to cool before adding them into the recipe. Happy baking!