Chocolate and coffee are a good team.

INGREDIENTS

1 1/4 cups flour
1/4 cup cocoa powder
1 tablespoon espresso finely ground
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons  butter, softened
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup chocolate milk

Icing
1-2 tablespoons espresso
2 cups powdered sugar

DIRECTIONS

Preheat oven to 350°F. Grease and flour insides of 12 muffin cups or insert paper liners. Sift together flour, baking soda, baking powder and salt. Using an electric mixer on medium speed, beat butter with sugar until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. On low speed, alternately add dry ingredients and milk to the batter, stirring until incorporated.  Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 15 minutes. Cool for 15 minutes. Remove cupcakes from pans. Cool completely before icing.

For icing, add espresso slowly to powdered sugar until desired consistency.  Pour over muffins