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Espresso Cupcakes with Espresso Frosting

Decadent Espresso Cupcakes with Silky Espresso Frosting

Delight in these Espresso Cupcakes with Espresso Frosting, combining rich chocolate and coffee flavors for a quick indulgence.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup softened butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant espresso powder can substitute with dark roast instant coffee
  • 1 cup brewed espresso use strong coffee
  • 1.5 cups all-purpose flour can be replaced with gluten-free flour
  • 0.5 cup unsweetened cocoa powder use unsweetened
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
For the Frosting
  • 2 cups powdered sugar
  • 1 tablespoon additional brewed espresso for extra coffee flavor

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • measuring spoons
  • Piping bag

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream softened butter and granulated sugar together until light and fluffy.
  3. Add large eggs one at a time, followed by vanilla extract, instant espresso, and brewed espresso.
  4. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 16-18 minutes, checking for doneness with a toothpick.
  8. Let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat softened butter until creamy, then gradually add powdered sugar until combined.
  2. Add additional brewed espresso and beat on high until fluffy and silky.
  3. Frost cooled cupcakes generously with the espresso buttercream.

Nutrition

Serving: 1cupcakeCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 250IUCalcium: 10mgIron: 1.2mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing to maintain fluffiness. Adjust espresso strength to your preference.

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