Instructions

1. In the bowl of a stand mixer, throw in the room temperature butter and mix on medium speed for 2-3 minutes until it starts to look creamy.
2. While the butter is mixing, pour the heavy cream in a small liquid measuring cup and whisk in the espresso powder to dissolve. Set aside until ready to use.
3. Add the powdered sugar to the butter and mix on medium speed for 2-3 minutes. Slowly add the heavy cream/espresso mixture and mix for 2-3 minutes more until the butter cream is the right consistency.
4. Decorate the cupcakes.