Preheat and Prep: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until fluffy, around 2–3 minutes. Add eggs individually, mixing well after each addition. Stir in vanilla, instant espresso powder, and brewed espresso until well combined.

Mix the Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Combine: Gradually add the dry mixture to the wet ingredients. Mix gently until just combined; be careful not to overmix.

Bake: Evenly fill the cupcake liners about ⅔ full with batter. Bake for 16–18 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting: Beat the softened butter in a bowl until creamy. Add powdered sugar gradually, mixing on low to prevent a sugar cloud. Once incorporated, add instant espresso powder and brewed espresso. Beat until fluffy, adjusting consistency with additional powdered sugar or espresso if needed.

Frost and Garnish: Use a piping bag to frost the cooled cupcakes. For a finishing touch, garnish with chocolate shavings, additional cocoa powder, or coffee beans.