Espresso 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
Scale
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
