Espresso Cupcakes with Espresso Frosting Recipe
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.
- 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
