Espresso Cupcakes with Espresso Frosting: Bold & Sweet Recipe
Delight in these rich and bold Espresso Cupcakes topped with a creamy espresso frosting. Perfectly moist cupcakes infused with espresso flavor and finished with a luscious coffee-flavored buttercream that coffee lovers will adore.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 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.
- 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, followed by the brewed espresso.
- Mix the Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—just enough to incorporate everything smoothly.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat softened butter until creamy. Add powdered sugar in batches, mixing on low to avoid a sugar cloud. Once incorporated, mix in instant espresso powder and brewed espresso. Beat until light and fluffy. If needed, adjust consistency with more powdered sugar or a few drops of espresso.
- Frost and Garnish: Transfer the frosting to a piping bag and frost cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
Notes
- Make sure the brewed espresso or coffee is completely cooled before adding to the batter or frosting to prevent butter from melting.
- Do not overmix the batter to keep cupcakes tender and moist.
- Adjust the frosting consistency by adding more powdered sugar for thicker frosting or a few drops of espresso for a thinner texture.
- Store 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 for the best flavor and texture.
Keywords: Espresso Cupcakes, Coffee Cupcakes, Espresso Frosting, Coffee Dessert, Chocolate Espresso Cupcakes
