Mocha Banana Cupcakes

Moist espresso chocolate chip banana cupcakes topped with a whipped mocha buttercream.

The night before baking the cupcakes, crush up some espresso beans. Combine the crushed espresso beans and heavy whipping cream in a liquid measuring cup, cover the cup, and set it in the fridge to infuse overnight.
Alternatively, the day of making the cupcakes you can heat the espresso beans and heavy whipping cream together on the stove and let the mixture come to a simmer. Once the mixture is simmering, remove it from the heat and let it steep for 20 minutes before removing the espresso beans from the cream.

Preheat the oven to 350°F / 175°C. Place 6 parchment liners into a cupcake tin.
In a small microwave safe bowl, melt the butter in 20 second intervals, stirring after each interval until it's just completely melted.
In a small mixing bowl, mash up the banana until no chunks remain.
To the banana, add in the melted butter, sugar, egg, vanilla, and espresso. Whisk vigorously until the mixture is cohesive and well combined.
Add in the flour, baking powder, and salt. Whisk together until only a few flour streaks remain. Add in the mini chocolate chips, then mix just until no flour streaks remain.
Divide the batter evenly between the six parchment liners. Bake for 15-18 minutes, or until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs.

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter and salt for 1-2 minutes, until light and fluffy.
Add in half of the powdered sugar and beat until combined, then beat in the cocoa powder and the rest of the powdered sugar.
Place a fine mesh sieve over the buttercream mixing bowl. Stir the coffee-infused cream mixture to break up the layer of espresso beans at the top. Pour the cream through the fine mesh sieve to remove the espresso beans. (If you made the infused cream day of by simmering, simply add the cream into the buttercream.)
Beat the buttercream for an additional 1-2 minutes, until it thickens and is light and fluffy.
Once the cupcakes have fully cooled to room temperature, generously frost them with the whipped mocha buttercream and enjoy!