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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.
Gradually fold the dry ingredients into the wet mixture, then stir in the milk until smooth.
Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
To make the coffee buttercream, beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar, beating until smooth.
Mix in the dissolved espresso powder and 1 tablespoon of milk. Add extra milk if needed for a silky consistency.
Frost the cooled cupcakes with a piping bag and decorate with your choice of toppings.