Preheat oven to 350º F (175º C)

• Prepare cupcake tins with cupcake liners. In large bowl, beat sugar and butter until blended, then increase speed and beat until light and fluffy, about 6 or 7 minutes, clearing sides and bottom of bowl with spatula every few minutes.
• Reduce speed to low and add eggs, buttermilk, coffee and vanilla.
• Then add baking soda, flour, salt, cocoa and coffee powder, beating until well mixed, constantly scraping sides of bowl with spatula.
• Increase speed to high and beat 2 minutes, scraping bowl once or twice more.
• Here is the first part of getting professional looking cupcakes at home: making them all the same size. I have tried with a measuring cup, but it is very difficult. What does work is a handy-dandy batter dispenser.
• Bake 18 to 20 minutes or until toothpick comes out clean.
• I like this recipe because the cupcakes are light yet don't rise too high so the tops do not need to be cut off.
• Make the buttercream: Beat the butter until soft, then adding the sugar, cocoa, coffee, and salt, and mix until creamy and smooth.
• Then continue to add more coffee until a soft spreadable or pipeable consistency is reached.
• The next step to professional looking cupcakes is the decorating.
• Fill a piping bag and use whichever tip you like ( I used a #2D tip) and slowly, but smoothly pipe out the frosting. (See my site for a tutorial.)