Introduction

These Espresso Cupcakes with Espresso Frosting combine a rich coffee flavor with a hint of chocolate for an indulgent treat. Perfect for coffee lovers, they offer a moist crumb topped with a smooth, bold frosting.

The image shows four chocolate cupcakes on a dark tray which is placed on a light gray cloth on a round wooden tray. Each cupcake has one layer of dark brown cake topped with a thick swirl of light brown, creamy frosting. The frosting is decorated with whole coffee beans and small chocolate shavings. In the background, there is a white jug placed on white plates, all set on a surface with a white marbled texture. Coffee beans are scattered around the wooden tray for decoration. 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 the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low to prevent clouds of sugar. Mix in instant espresso powder and brewed espresso, then beat until light and fluffy. Adjust consistency with more powdered sugar or a few drops of espresso if needed.
Step 7: Frost the cooled cupcakes using a piping bag or spatula. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.

Tips & Variations

Use freshly brewed espresso for a more intense coffee flavor, or substitute with strong brewed coffee if espresso is unavailable.
For a mocha twist, add a pinch of cinnamon or chili powder to the dry ingredients.
Make mini cupcakes for bite-sized treats; adjust baking time to 10-12 minutes accordingly.
Ensure all wet ingredients are at room temperature for smoother batter and better texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving. You can also freeze unfrosted cupcakes for up to 3 months; thaw overnight and frost before serving.

How to Serve

The image shows chocolate cupcakes with two layers: a dark, moist chocolate cake base topped with a smooth light brown frosting swirled in a circular pattern. Each cupcake is wrapped in a white paper liner, and some have a single dark chocolate chip placed on top of the frosting swirl. One cupcake is open, revealing the dense chocolate layer beneath the creamy frosting. The cupcakes sit in a metal tray on a white marbled surface, with a few chocolate crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee works well if you don’t have espresso. It will yield a slightly milder coffee flavor but still delicious.

How do I prevent the frosting from being too runny?

If your frosting is too soft, add more powdered sugar a little at a time until it reaches your desired consistency. Alternatively, chill it briefly before piping.