Espresso Cupcakes with Espresso Frosting
Delightful espresso-infused cupcakes topped with a creamy espresso frosting, perfect for coffee lovers.
Ingredients
For the Cupcakes
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at 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 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
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- 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.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Baking
- 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.
Making 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.
- Adjust consistency with more powdered sugar or a few drops of espresso if needed.
Frosting and Garnishing
- Transfer the frosting to a piping bag and frost cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped cupcakes in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 23g