Espresso Cupcakes with Espresso Frosting Recipe
Indulge in rich and moist Espresso Cupcakes topped with a creamy, bold espresso frosting. These cupcakes capture the essence of coffee in every bite, blending the robust flavor of espresso with smooth cocoa for a decadent dessert perfect for coffee lovers and special occasions.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 45 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. Then stir in the vanilla extract and instant espresso powder, followed by the brewed espresso or strong coffee, ensuring a smooth mixture.
- 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 to the wet mixture, gently mixing until just combined. Be careful not to overmix to keep the cupcakes tender and light.
- Bake: 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 before transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar in batches on low speed to prevent a sugar cloud. Once incorporated, mix in the instant espresso powder and brewed espresso. Continue beating until light and fluffy. Adjust consistency by adding more powdered sugar or a few drops of espresso as needed.
- Frost and Garnish: Transfer the frosting into a piping bag and frost the cooled cupcakes. Garnish with extra cocoa powder, chocolate shavings, or coffee beans to enhance the espresso theme and add a decorative touch.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter; it helps keep the cupcakes soft and fluffy.
- Use strong brewed espresso for a pronounced coffee flavor; coffee can be substituted if needed.
- Chill the frosting slightly if it becomes too soft before piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: espresso cupcakes, coffee cupcakes, chocolate espresso cupcakes, espresso frosting, coffee dessert, mocha cupcakes
