Preheat oven at 350.
Line cupcake pan with paper cupcake liners.
Cream sugar with butter until light and creamy.
Add vanilla extract.
In a separate bowl add flour, baking powder, baking soda, salt, and cocoa .
Mix until thoroughly combined.
Begin adding the dry mixture in with the butter and sugar combination.
Alternate the dry ingredients with the milk.
Gently stir in the fresh brewed coffee.
Beat well until all combined.
Scoop the batter into the paper liners until each cup is ¾ filled.
Bake at 350 for 21 minutes.
Remove from baking pan and allow to cool.
Put soften butter in the mixing bowl.
Add powdered sugar and cocoa.
Beat until the combination looks like little pebbles.
Add whipping cream and mix.
Continuing to mix, add brewed coffee.
Mix until peaks appear.
If this doesn't peak then add ¼ cup more of powdered sugar.
Continue to mix until the frosting forms peaks.
Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.
Top each cupcake with a chocolate-covered espresso bean (or two!)