Introduction

Espresso Cupcakes with Espresso Frosting offer a rich, coffee-infused twist on classic chocolate cupcakes. Perfect for coffee lovers, these moist cupcakes blend the deep flavors of espresso with a smooth, creamy frosting. They make a delightful treat for any occasion or afternoon pick-me-up.

The image shows three chocolate cupcakes placed on a white plate over a white marbled surface. Each cupcake has a dark, moist chocolate base with a swirl of light brown coffee-flavored frosting on top, creating a two-layer effect. The frosting is creamy with a smooth, piped texture, forming a rounded peak at the center of each cupcake. Coffee beans are scattered on top of the frosting on two cupcakes, adding dark shiny brown accents. The lighting highlights the rich colors and textures of the cupcakes, making them look fresh and inviting. 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, followed by the brewed espresso.
Step 3: In a separate bowl, whisk together 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 cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: To make the frosting, beat the softened butter until creamy. Add powdered sugar gradually, mixing on low speed to minimize dust. Once combined, mix in instant espresso powder and brewed espresso. Beat until 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, a dusting of cocoa powder, or coffee beans if desired.

Tips & Variations

Use fresh brewed espresso for a stronger coffee flavor, or substitute with cold brew coffee if preferred.
For a mocha twist, add a teaspoon of vanilla or chocolate extract to the frosting.
If you like a less intense coffee taste, reduce the espresso powder slightly in the batter and frosting.
Try topping cupcakes with a sprinkle of sea salt for a sweet and salty contrast.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

A close-up view of a chocolate cupcake with two main layers, on a white marbled surface. The base is a dark, rich chocolate cake with a soft, crumbly texture, wrapped in a brown liner. On top is a thick, swirled layer of light brown coffee-flavored frosting with a smooth, creamy texture. The frosting swirls upward in a circular motion, crowned with whole coffee beans scattered on the peak. In the background, several similar cupcakes create a gentle blur, resting together on a white plate. The scene is warm and inviting, with natural light enhancing the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, regular strong brewed coffee works well if you don’t have espresso on hand. It will still provide a rich coffee flavor in the cupcakes and frosting.

How do I make sure the cupcakes stay moist?

Be careful not to overmix the batter once you add the dry ingredients and avoid overbaking. Checking for doneness with a toothpick and taking the cupcakes out as soon as it comes out clean will help keep them moist and tender.