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Espresso Cupcakes with Rich Coffee Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and moist Espresso Cupcakes, infused with strong espresso and dark chocolate flavors. Topped with a smooth espresso buttercream frosting, these cupcakes perfectly balance sweetness and coffee intensity, making them an irresistible treat for coffee and chocolate lovers alike.

Ingredients

Cupcakes

  • 1 1/2 sticks (170g) Unsalted Butter
  • 3 double shots (6 oz) Espresso
  • 1/2 cup (40g) Cocoa Powder, Dutch processed
  • 1 (3.5 oz) Ghirardelli 72% Cacao Dark Chocolate Bar, roughly chopped
  • 1 1/4 cups (240g) Light Brown Sugar
  • 1/2 tbsp Bourbon Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 3 Large Eggs, room temperature
  • 2 Egg Yolks, room temperature
  • 1 cup (120g) All Purpose Flour
  • 1/2 tbsp Baking Soda

Espresso Buttercream Frosting

  • 1 1/2 cups (3 sticks, 170g) Unsalted Butter, softened to room temperature
  • 1.5 oz (40g) Espresso, freshly brewed
  • 2 tbsp (10g) Finely Ground Espresso Beans
  • 1 tsp Vanilla Extract
  • 6 cups (720g) Powdered Sugar, divided
  • 3/4 tsp Kosher Salt

Instructions

  1. Preheat and prepare: Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners to prevent sticking and allow easy removal after baking.
  2. Melt butter and espresso: In a small saucepan over low-medium heat, melt the unsalted butter together with the espresso. Once fully melted, remove from heat to avoid burning.
  3. Add cocoa and chocolate: Immediately stir in the Dutch processed cocoa powder and the chopped dark chocolate into the melted butter and espresso mixture. The residual heat will melt the chocolate. Stir until smooth, though small lumps of cocoa powder may remain, they will blend in later.
  4. Combine sugar, salt, and vanilla: In a large mixing bowl, add the light brown sugar, kosher salt, and bourbon vanilla extract. Mix lightly.
  5. Incorporate chocolate mixture: Pour the melted chocolate and espresso mixture into the large bowl with sugar and whisk until a smooth, consistent batter forms.
  6. Add eggs: Add the 3 eggs and 2 egg yolks to the batter and whisk thoroughly until the mixture is glossy and smooth.
  7. Add dry ingredients: Sift in the all-purpose flour and baking soda, then whisk gently to combine without over-mixing, ensuring a smooth batter.
  8. Bake the cupcakes: Pour the batter evenly into the prepared cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting.
  10. Prepare buttercream - beat butter: In a stand mixer fitted with a paddle attachment, beat the softened butter on high speed for 1-3 minutes until creamy and slightly pale.
  11. Add espresso and ground beans: While the espresso shot is still hot, mix it with the finely ground espresso beans, then add this espresso mixture to the butter in the mixer and combine well.
  12. Mix initial powdered sugar and vanilla: In a small bowl, whisk together the espresso-butter mix, vanilla extract, and 1 1/2 cups (180g) of powdered sugar until thick and well combined.
  13. Combine butter and powdered sugar mix: Add the espresso-sugar mixture to the stand mixer with the butter and beat until fully incorporated.
  14. Add salt and remaining powdered sugar: Add the kosher salt and then gradually add the remaining 4 1/2 cups of powdered sugar, one cup at a time, mixing thoroughly after each addition until you reach desired frosting consistency.
  15. Frost the cupcakes: Using a spatula or piping bag, frost each cooled cupcake generously with the espresso buttercream.
  16. Enjoy and adjust: Serve and enjoy immediately. If desired, adjust the buttercream by adding a pinch of kosher salt to reduce sweetness, more powdered sugar to thicken, or heavy cream a tablespoon at a time to thin.

Notes

  • Use room temperature eggs for better mixing and incorporating air in the batter.
  • Ensure the espresso used in the batter and frosting is fresh and hot to melt ingredients properly.
  • If the buttercream is too sweet, add a pinch of kosher salt to balance flavors.
  • Adjust the frosting thickness by adding powdered sugar (to thicken) or heavy cream (to thin) gradually.
  • Line cupcake pans always to avoid sticking and for easier cleanup.
  • Cupcakes must be fully cooled before frosting to prevent melting the buttercream.

Find it online: https://suerecipe.com/espresso-cupcakes-with-rich-coffee-buttercream-frosting-recipe/