Chocolate Birthday Cupcakes with Buttercream Infused Coffee

It's the end of the school year-hoorah!  I might not be singing a happy tune come mid-summer, but for now we're celebrating the final week of school.  Ha, ha!  Exams are over, activities are wrapping up, and it's time to kick back with a cupcake.  Although these are "birthday cupcakes" they can certainly be enjoyed year round, and are festive enough to serve at graduation parties, fourth-of-July get togethers, and family reunions.  

Birthday cake is one of my all-time favorite flavors.  I was so excited to receive a complimentary "birthday cake" coffee from Door County Coffee.  As you may remember, I used the Door County Columbian roast coffee in my Triple Chocolate Skillet Brownie Skillet recipe a couple months back.   Door County has the most uniquely flavored coffee I've ever tried. Their buttercream infused Birthday Cake coffee gives the chocolate such depth of flavor in this recipe.  Of course, the cupcakes tasted even better paired with a brewed cup of Birthday Cake coffee!  Swirled buttercream topped with colored sprinkles got the party going in full swing!  If you're a huge fan of sprinkles, you could mix in 1/3 cup of colored sprinkles into the batter.  This will make for a unique chocolate funfetti recipe. 

I hope your summer is off to a roaring start!  Whether it's a birthday, graduation, or last day of school, these Chocolate Birthday Cupcakes will give you even more reason to celebrate! 

​Here's how I made these Chocolate Birthday Cupcakes:

Ingredients:
Cupcakes: 1 and 1/2 cups sifted all-purpose flour; 1 cup granulated sugar; 1 and 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/8 tsp. salt; 3/4 cup cup brewed Birthday Cake Door County Coffee; 1/2 cup sifted cocoa powder; 2 egg whites; 1/4 cup oil; 1 tsp. vanilla 
Buttercream Icing: 2 stick unsalted butter cut into cubes; 3 cups powdered sugar; 1/4 cup whole milk; 1 tsp. vanilla; colored sprinkles for garnish

Directions:
Cupcakes: Preheat oven to 350 degrees.  Line a muffin tin with 12 cupcake liners.  In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cocoa powder, and salt.  Add the milk, egg whites, oil, and vanilla.  Use a hand mixer or stand mixer to blend on medium high speed for 2 minutes.  
Buttercream Icing: In a a bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy.  Add the vanilla and milk.  Gradually add the powdered sugar.  Beat for 5 minutes on medium speed.  When cupcakes are completely cooled, swirl icing onto the center of each cupcake.  Garnish with colored sprinkles.