Description
These Espresso Cupcakes with Espresso Frosting are a perfect blend of rich chocolate and bold coffee flavors, topped with a creamy espresso buttercream. Ideal for coffee lovers who crave a decadent, moist cupcake with a smooth and flavorful frosting.
Ingredients
For the Espresso Cupcakes:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup brewed espresso or strong coffee, cooled
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Espresso Frosting:
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon brewed espresso, cooled
- Pinch of salt
- Optional: extra cocoa powder or chocolate shavings for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder, followed by the brewed espresso.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to maintain a tender crumb.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Beat softened butter in a mixing bowl until creamy. Add powdered sugar gradually, mixing on low speed to prevent a sugar cloud. Incorporate instant espresso powder and brewed espresso, then beat until the frosting is light and fluffy. Adjust consistency by adding more powdered sugar or espresso as needed.
- Frost and Garnish: Transfer the espresso frosting to a piping bag and frost the cooled cupcakes. Optionally, garnish with chocolate shavings, cocoa powder, or coffee beans to enhance presentation and flavor.
Notes
- Use room temperature ingredients to help everything blend smoothly.
- Don’t overbake—check at the 16-minute mark to keep cupcakes soft and moist.
- Sift dry ingredients to prevent clumps and ensure a light, even crumb texture.
