Preheat oven to 350 degrees F. Line two cupcake pans with cupcake liners and spray with non-stick spray.

Combine dry ingredients in a bowl. Stir slowly to combine.

To the dry ingredients, add 2 eggs, 1 cup milk, 1/2 cup vegetable oil and 2 tsp of vanilla and mix well, scraping down the sides of the bowl.

Turn mixer to lowest speed and slowly add the 1 cup of coffee (be careful not the splash). Once combined, use the 1/4 cup measuring cup to scoop batter and fill each liner only 3/4 full (not to the top!)

Bake at 350 degrees for 15-20 minutes, checking with a toothpick or sharp knife (if it comes out clean, then the cupcakes are done). Remove from oven and let cool before frosting.

To make the buttercream, beat the cup of butter for 2 minutes until softened and light. Slowly add 4 cups of powdered sugar, 1 tsp vanilla and a tablespoon of milk. Add more powdered sugar to reach desired consistency. Divide and color the icing as needed. Load piping bags with frosting and pipe onto the cupcakes!