why make this recipe
Espresso Cupcakes with Espresso Frosting are a delightful treat that combines the bold flavor of espresso with the sweetness of cupcakes. These lovely desserts are perfect for coffee lovers and anyone who enjoys a rich and satisfying dessert. They are easy to make and are great for parties, gatherings, or simply to enjoy at home with a cup of coffee.
how to make Espresso Cupcakes with Espresso Frosting
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
- 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
Directions
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Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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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.
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Mix the Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—just enough to incorporate everything smoothly.
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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.
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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.
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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.
how to serve Espresso Cupcakes with Espresso Frosting
Serve these delicious cupcake treats as a dessert at brunch, an afternoon treat with coffee, or a sweet surprise at a dinner party. Pair them with your favorite coffee or espresso to enhance the flavor experience.
how to store Espresso Cupcakes with Espresso Frosting
Store these cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Make sure to leave them at room temperature for a short time before serving to regain their softness.
tips to make Espresso Cupcakes with Espresso Frosting
- Make sure your butter is softened to room temperature to ensure a smooth batter.
- Don’t overmix the batter; mix just until combined to keep your cupcakes soft.
- If you want a stronger coffee flavor, add a bit more instant espresso powder to the batter or frosting.
- Use a good quality espresso for a richer taste.
variation
You can add chocolate chips to the cupcake batter for an extra chocolatey flavor. If you prefer a lighter frosting, you can whip some heavy cream to fold into the espresso frosting for a fluffy texture.
FAQs
1. Can I use decaf coffee in this recipe?
Yes, you can use decaf espresso or coffee if you want to avoid caffeine.
2. How can I make the cupcakes without espresso?
You can replace the espresso with strong brewed coffee for similar results, or use milk instead for a milder flavor.
3. Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Just wrap them well in plastic wrap and place them in a freezer-safe bag. Frost them after thawing for the best texture.
Espresso Cupcakes with Espresso Frosting
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Delightful espresso-infused cupcakes topped with rich espresso frosting, perfect for coffee lovers.
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
- 1 cup unsalted butter, softened (for frosting)
- 2½ cups powdered sugar
- 1 tablespoon instant espresso powder (for frosting)
- 1 tablespoon brewed espresso, cooled (for frosting)
- Pinch of salt (for frosting)
- Optional: extra cocoa powder or chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar 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.
- Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
- In a mixing bowl, beat softened butter until creamy for the frosting. Gradually add powdered sugar, mixing on low. Once incorporated, mix in instant espresso powder and brewed espresso until light and fluffy.
- 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 three days or in the fridge for a week.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American