Introduction

Espresso cupcakes offer a delightful blend of rich chocolate and bold coffee flavors in a moist, tender treat. Perfect for coffee lovers looking to elevate their dessert game, these cupcakes combine a luscious espresso frosting with a chocolatey base for a truly indulgent experience.

A close-up of a chocolate cupcake with a dark brown base, wrapped in a white paper liner. On top, there is a thick layer of light beige frosting swirled in three smooth, round layers with a soft, creamy texture. Small dark coffee beans are scattered on the frosting, adding contrast and detail. The cupcake sits on a clean white plate, set against a soft white marbled surface. In the blurred background, there are more cupcakes with the same frosting and coffee bean decoration. photo taken with an iphone --ar 4:5 --v 7

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
For the Espresso Frosting:
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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: 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.
Step 3: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix—just enough to incorporate everything smoothly.
Step 5: Spoon the batter evenly into the cupcake liners, filling each about two-thirds 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.
Step 6: To make the frosting, beat softened butter in a mixing bowl until creamy. Add powdered sugar in batches, mixing on low speed to avoid creating a sugar cloud. Once incorporated, mix in instant espresso powder and brewed espresso. Beat until light and fluffy. Adjust consistency with more powdered sugar or a few drops of espresso if needed.
Step 7: Transfer the frosting to a piping bag and frost the cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.

Tips & Variations

Use freshly brewed espresso for a more vibrant coffee flavor, or substitute with strong coffee if espresso is unavailable.
For a mocha twist, add a teaspoon of instant cocoa powder to the frosting.
Make the cupcakes ahead of time and store unfrosted in the freezer; frost them after thawing for best results.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze unfrosted cupcakes for up to 3 months. When ready to serve, thaw and frost as usual. To refresh refrigerated cupcakes, allow them to come to room temperature before frosting.

How to Serve

A close-up view of a single chocolate cupcake with a dark, rich, and moist textured base sitting in a dark brown liner. On top, there is a thick layer of light beige coffee-colored frosting swirled in smooth, even rings forming a tall peak, decorated with scattered small, glossy dark brown coffee beans. In the blurry background, more identical cupcakes are partly visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee works well as a substitute for espresso. It will provide a similar coffee flavor, though slightly less intense.

How do I prevent the frosting from being too runny?

If your frosting is too soft, gradually add more powdered sugar until it reaches your desired consistency. Chilling the frosting briefly before piping can also help it hold its shape better.