On those days when you can't seem to make it through, here is a pick me up.

Malted Espresso Cupcakes with Coffee ButtercreamSource: adapted from Julie Hasson in 125 Best Cupcake Recipes
(get the printable recipe here)
yield: 12

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
1/2 cup malted milk powder
1/4 cup freshly brewed coffee
1 cup sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
2 oz. bittersweet chocolate, roughly chopped

1. Preheat oven to 350. Line a cupcake pan with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a liquid measuring cup, whisk together malted milk powder, espresso powder and coffee until smooth.
4. In a large bowl, whisk together sugar, butter and eggs until smooth. Alternately whisk in flour mixture with coffee mixture, beating until smooth. Gently fold in chopped chocolate.
5. Scoop batter into prepared pan. Bake for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes. Remove cupcakes from pan and cool completely on a wire rack.


Coffee Buttercream

1 cup unsalted butter, at room temperature
3 cups confectioners' sugar
pinch of salt
1 tsp vanilla
1 tsp instant espresso powder
2 tsp hot coffee
2 tsp Kahlua

Stir together vanilla, instant espresso powder, coffee and Kahlua until smooth; set aside. In a medium bowl, beat butter, sugar and salt until well combined and smooth. Add coffee mixture and continue to beat until frosting is light and fluffy. Spread icing over cooled cupcakes.