Espresso and Lime

Chocolate Buttermilk Cupcakes
1 Preheat your oven to 350 degrees
2 Combine 1/2 cup of vegetable oil, 2 large eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract in a large bowl
3 Add 1/2 cup of granulated sugar and 1/2 cup of dark brown sugar and whisk vigorously until the sugars are fully incorporated
4 Add 1/3 cup of unsweetened cocoa powder and 1 teaspoon of espresso powder and mix to combine
5 Add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined
6 Fill greased or lined cupcake tins half way with batter
7 Bake for 14-16 minutes or until a toothpick will come out of the center of a cupcake clean
8 Transfer the baked cupcakes onto a cooling rack to cool fully before frosting
Chocolate Buttercream Frosting 
1 Cream the butter in a large bowl with an electric hand mixer or by using a stand mixer for 60-90 seconds
2 Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream
3 Cream until smooth and fully incorporated 
4 Add the confectioners sugar, a little at a time, until it has all been fully incorporated
5 Whip until creamy and fluffy, adding additional heavy cream to thin, if necessary 
6 Transfer into a pastry bag or gallon plastic bag for piping
Assemble
1 Pipe a generous amount of chocolate buttercream frosting onto fully cooled cupcakes and sprinkle with chocolate sprinkles
2 Store cupcakes in an airtight container