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Espresso Cupcakes with Espresso Frosting

Decadent Espresso Cupcakes with Silky Espresso Frosting

Indulge in delicious Espresso Cupcakes with Espresso Frosting, combining rich chocolate and robust coffee flavors for a crowd-pleaser dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Butter Ensure it's softened for easy mixing.
  • 1 cup Granulated Sugar Feel free to adjust to taste.
  • 2 large Eggs Use at room temperature for best results.
  • 2 teaspoons Vanilla Extract Pure vanilla is recommended.
  • 2 tablespoons Instant Espresso Powder Swap with dark roast instant coffee if desired.
  • 1 cup Brewed Espresso Substitute with any strong brewed coffee.
  • 1.5 cups All-Purpose Flour Key for the cupcake's structure.
  • 0.5 cup Unsweetened Cocoa Powder Creates a rich chocolate taste.
  • 1 teaspoon Baking Powder Necessary leavening agent.
  • 0.5 teaspoon Baking Soda Necessary leavening agent.
  • 0.5 teaspoon Salt Elevates all the flavors.
For the Frosting
  • 2 cups Powdered Sugar Adjust to your desired level of sweetness.
  • 0.5 cup Butter Make sure it’s softened for easy whipping.
  • 1 tablespoon Additional Espresso Powder Don’t skip this for an espresso boost!
For Garnish (Optional)
  • Chocolate Shavings Adds a charming touch.
  • Cocoa Powder Enhances the flavor.
  • Coffee Beans Adds a charming touch.

Equipment

  • Muffin tin
  • Mixing bowls
  • hand mixer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream softened butter and granulated sugar together on medium speed for 2-3 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla, instant espresso powder, and brewed espresso.
  4. In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet batter, mixing gently until just combined.
  6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes.
  7. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, followed by instant espresso and brewed espresso.
  9. Once cool, pipe the espresso frosting onto each cupcake and garnish with chocolate shavings, cocoa powder, or coffee beans.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to keep the cupcakes light and fluffy.

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