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