Espresso Cupcakes with Espresso Frosting
Moist and flavorful espresso cupcakes topped with creamy espresso frosting, perfect for coffee lovers and dessert enthusiasts.
Ingredients
For the Cupcakes
- ½ cup unsalted butter, softened Make sure it's softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature Ensure they are at room temperature for better emulsification
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup brewed espresso or strong coffee, cooled Use high-quality espresso for best flavor
- 1 cup all-purpose flour Can substitute with 1:1 gluten-free blend if desired
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Frosting
- 1 cup unsalted butter, softened Ensure it's softened for easy mixing
- 2½ cups powdered sugar Add in batches to avoid sugar cloud
- 1 tablespoon instant espresso powder
- 1 tablespoon brewed espresso, cooled
- pinch salt
- Optional: extra cocoa powder or chocolate shavings for garnish Use as desired for garnishing
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. Don't overmix—just enough to incorporate everything smoothly.
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.
- If needed, adjust consistency with more powdered sugar or a few drops of espresso.
Frosting the Cupcakes
- Transfer the frosting to a piping bag and frost cooled cupcakes.
- Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
Notes
Keep your cupcakes stored in an airtight container at room temperature for up to three days, or refrigerate them to extend their freshness for about a week. If you want them to last even longer, consider freezing them without frosting.