Introduction

These Espresso Cupcakes with Espresso Frosting offer a perfect balance of bold coffee flavor and sweet chocolate. Soft, moist cupcakes combine with creamy espresso frosting to delight any coffee lover’s palate. They’re an impressive yet easy treat to bake for special occasions or an indulgent everyday dessert.

Espresso Cupcakes with Espresso Frosting Recipe - Recipe Image

Ingredients

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 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

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: 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.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cupcakes tender.
Step 5: 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 the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: To make the frosting, beat the softened butter in a mixing bowl until creamy. Add powdered sugar gradually, mixing on low to avoid a sugar cloud. Once incorporated, mix in instant espresso powder and brewed espresso. Beat until the frosting is light and fluffy. Adjust consistency with more powdered sugar or a few drops of espresso if needed.
Step 7: Pipe or spread the frosting onto the cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.

Tips & Variations

Use freshly brewed espresso for the best depth of flavor, or substitute with strong brewed coffee if you prefer a milder taste.
To make these gluten-free, replace all-purpose flour with a gluten-free blend measured cup-for-cup.
Chocolate shavings or a dusting of cocoa powder add a decorative touch and enhance the chocolate flavor.
If you don’t have instant espresso powder, finely ground espresso beans can be used in the frosting.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted cupcakes for up to 2 months. Thaw frozen cupcakes at room temperature before frosting. Refrigerated cupcakes should be brought to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee works as a substitute and will still provide a pleasant coffee flavor, though slightly less intense than espresso.

How do I avoid a grainy frosting?

Mix the powdered sugar gradually on low speed to prevent sugar dust. Beating the frosting well after all ingredients are combined helps create a smooth, creamy texture.

Espresso Cupcakes with Espresso Frosting Recipe

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4.7 from 99 reviews

These Espresso Cupcakes with Espresso Frosting combine rich coffee flavor and chocolate in a moist, tender cupcake topped with a luscious espresso-infused buttercream. Perfect for coffee lovers seeking a bold and sweet treat.

Author: Maya
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 granulated sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition for a smooth batter. Stir in the vanilla extract, instant espresso powder, and cooled brewed espresso to incorporate the coffee flavor thoroughly.
Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
Combine: Gradually add the dry ingredients into the wet mixture, mixing gently just until everything is smoothly incorporated. Avoid overmixing to ensure the cupcakes remain tender.
Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Frosting: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar on low speed to prevent a sugar cloud. Once combined, mix in the instant espresso powder and brewed espresso, then beat until the frosting is light and fluffy. Adjust consistency with additional powdered sugar or espresso if needed.
Frost and Garnish: Use a piping bag to frost the cooled cupcakes with the espresso buttercream. Garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans as desired for an elegant finish.

Notes

Use room temperature eggs and butter to ensure smooth mixing.
Cooling cupcakes completely before frosting prevents melting and sliding of the frosting.
If you prefer a stronger coffee flavor, increase the instant espresso powder by 1 teaspoon in the batter and frosting.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Keywords: espresso cupcakes, coffee cupcakes, chocolate espresso cupcakes, espresso frosting, coffee buttercream, dessert, baking