Espresso Cupcakes with Espresso Frosting Recipe
Introduction
Espresso cupcakes with espresso frosting are a delightful treat for coffee lovers. These moist chocolate cupcakes infused with rich espresso are perfectly complemented by a creamy, flavorful espresso frosting.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 large eggs
- 1/2 cup strong brewed espresso, cooled
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Step 2: In a bowl, whisk together the flour, sugar, and cocoa powder until well combined.
- Step 3: Add the eggs and espresso to the dry ingredients and mix until smooth and fully incorporated.
- Step 4: Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
- Step 6: For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and a few tablespoons of espresso until you reach a spreadable consistency.
- Step 7: Once cupcakes are fully cooled, frost them generously with the espresso frosting using a spatula or piping bag.
Tips & Variations
- Use freshly brewed espresso for the best flavor, or substitute with strong brewed coffee if necessary.
- For a mocha twist, add a teaspoon of instant coffee granules and a pinch of cinnamon to the batter.
- Chill the frosting if it becomes too soft before applying to cupcakes.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. Frosted cupcakes can also be frozen for up to 1 month; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee instead of espresso?
Yes, strong instant coffee can be a good substitute, though espresso provides a richer, more intense flavor.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done baking.
PrintEspresso Cupcakes with Espresso Frosting Recipe
Delight in these rich and moist Espresso Cupcakes topped with a creamy espresso-infused frosting. Perfect for coffee lovers looking for a sweet treat with a caffeinated kick, these cupcakes combine deep chocolate and espresso flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/4 cup brewed espresso, cooled
- 1/2 cup unsalted butter, melted
Espresso Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons brewed espresso, cooled
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, sugar, and cocoa powder until well combined. In another bowl, beat the eggs and then add the cooled brewed espresso and melted butter, mixing thoroughly.
- Combine Dry and Wet Ingredients: Slowly add the wet mixture to the dry ingredients, stirring gently until you have a smooth, homogeneous batter without overmixing to ensure tender cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Make the Espresso Frosting: In a large bowl, beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, alternating with the brewed espresso, and beat until light and fluffy. Adjust consistency if needed by adding more powdered sugar or espresso.
- Frost the Cupcakes: Once cupcakes are completely cooled, use a piping bag or a spatula to frost the cupcakes with the espresso frosting. Serve and enjoy your espresso-infused treat!
Notes
- Make sure the brewed espresso is fully cooled before mixing with eggs or butter to prevent curdling.
- Use fresh brewed espresso for the best flavor; instant espresso powder can be used as a substitute if brewed espresso is unavailable.
- For a stronger coffee taste, you can add an extra tablespoon of espresso to the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: Espresso cupcakes, coffee cupcakes, chocolate cupcakes, espresso frosting, mocha cupcakes, coffee dessert
