Espresso Cupcakes with Espresso Frosting Recipe
These Espresso Cupcakes with Espresso Frosting are a delightful treat for coffee lovers, combining rich espresso flavors with moist chocolate cupcakes and a creamy coffee-infused frosting. Perfect for gatherings or a special dessert, these cupcakes offer a balanced taste of chocolate and coffee with a smooth, velvety texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 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 sugar together until light and fluffy, about 2–3 minutes. Add the 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 flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix to maintain cupcake tenderness.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat softened butter until creamy. Add powdered sugar gradually, mixing on low speed to avoid sugar clouds. Once incorporated, mix in instant espresso powder and brewed espresso. Beat the frosting until light and fluffy, adjusting consistency with additional powdered sugar or espresso if necessary.
- Frost and Garnish: Transfer the frosting to a piping bag and frost the cooled cupcakes. Garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans if desired for an elegant finish.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use good quality espresso for the best flavor.
- Let cupcakes cool completely before frosting to prevent melting.
- You can substitute brewed espresso with strong coffee if espresso is unavailable.
- Optional garnishes add a decorative touch and extra flavor.
Keywords: espresso cupcakes, coffee cupcakes, chocolate espresso cupcakes, espresso frosting, coffee dessert, homemade cupcakes
