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Espresso Cupcakes with Espresso Frosting Recipe

Espresso Cupcakes with Espresso Frosting Recipe
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★★★★★

5.1 from 30 reviews

Delight in these rich and moist Espresso Cupcakes topped with a creamy espresso frosting. Perfect for coffee lovers, the cupcakes blend the intense flavor of espresso with chocolate for a sophisticated, irresistible treat that’s ideal for any occasion.

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

  1. 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.
  2. 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 eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder, then add the brewed espresso and mix well.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Take care not to overmix to keep the cupcakes tender.
  5. 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, then transfer to a wire rack to cool completely before frosting.
  6. Make the Frosting: Beat the softened butter in a mixing bowl until creamy. Add powdered sugar gradually, mixing on low speed to prevent sugar dust. Once incorporated, mix in instant espresso powder and brewed espresso. Beat the frosting until it is light and fluffy. Adjust consistency by adding more powdered sugar if too thin or a few drops of espresso if too thick.
  7. Frost and Garnish: Transfer the espresso frosting into 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

  • Use room temperature eggs and butter to ensure smooth mixing and better texture.
  • Instant espresso powder provides a stronger and more concentrated coffee flavor without adding moisture.
  • The brewed espresso or strong coffee should be cooled completely to avoid melting the butter in the batter.
  • If you do not have brewed espresso, you can use strong brewed coffee as an alternative but the flavor will be milder.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Allow cupcakes to cool fully before frosting to prevent melting the frosting.
  • Garnishes are optional but add a beautiful visual and flavor touch to the finished cupcakes.

Nutrition

Keywords: espresso cupcakes, coffee cupcakes, chocolate espresso cupcakes, espresso frosting, dessert, cupcake recipe, baked treats, coffee flavored dessert

Find it online: https://mixitwitjoe.com/espresso-cupcakes-with-espresso-frosting-recipe/