Introduction

These Espresso Cupcakes with Espresso Frosting are a perfect treat for coffee lovers. Rich, moist chocolate cupcakes infused with espresso flavor and topped with a creamy, velvety coffee frosting make a delightful dessert for any occasion.

Three chocolate cupcakes sit on a white plate with a white marbled texture surface. Each cupcake has a dark, rich brown base and is topped with one swirl of light brown, creamy frosting. The frosting is thick and smooth with a slight airiness. Small, shiny dark brown coffee beans are scattered evenly on top of the frosting on each cupcake. The background is softly blurred to keep focus on the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

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 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

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, then add 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 in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: To make the frosting, beat softened butter in a bowl until creamy. Add powdered sugar gradually, mixing on low speed. Once smooth, blend in instant espresso powder and brewed espresso. Beat until light and fluffy. Adjust consistency with powdered sugar or espresso if needed.
Step 7: Frost the cooled cupcakes with the espresso frosting. Garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans if you like.

Tips & Variations

Use strong brewed coffee instead of espresso if you don’t have espresso on hand; just make sure it’s cooled before adding.
For extra richness, add a teaspoon of espresso powder to the cocoa powder mixture.
To make the cupcakes dairy-free, substitute the butter with a plant-based margarine and use a suitable powdered sugar.
Try adding a pinch of cinnamon to the batter for a warm, spicy note.

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, but bring to room temperature before serving. The frosting can firm up in the fridge; gently warm cupcakes to soften. You can also freeze unfrosted cupcakes for up to 3 months—thaw completely before frosting.

How to Serve

A close-up image of six chocolate cupcakes arranged on a white marbled round plate. Each cupcake has two main layers: a dark, rich brown chocolate cake base with a soft crumbly texture, and a thick, light tan coffee-colored swirl of creamy frosting piped on top in a circular pattern. The frosting swirls have a smooth, velvety look with slightly uneven edges, and each cupcake is topped with several glossy dark brown coffee beans scattered on the frosting. The background and surface are softly blurred in neutral tones, keeping the focus on the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee works well as a substitute. Just make sure it’s cooled before adding to the batter or frosting.

How do I prevent the frosting from being too runny?

If your frosting is too soft, add more powdered sugar gradually to thicken it. Alternatively, chill it briefly in the fridge and then re-whip before frosting.