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Espresso Cupcakes Recipe

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4.5 from 76 reviews

Delight in these rich and moist Espresso Cupcakes, baked with freshly brewed espresso and infused with espresso powder for an intense coffee flavor. Topped with a creamy espresso buttercream frosting, these cupcakes make the perfect indulgent treat for coffee lovers.

Ingredients

Scale

For the Espresso Cupcakes:

  • 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

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and instant espresso powder, followed by the brewed espresso.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix to keep the cupcakes tender.
  5. Bake: 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 them to a wire rack to cool completely.
  6. Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Add powdered sugar in batches while mixing on low speed to avoid powdery clouds. Once incorporated, mix in the instant espresso powder and brewed espresso. Beat until the frosting is light and fluffy. Adjust consistency with additional powdered sugar or a few drops of espresso as necessary.
  7. Frost and Garnish: Transfer the espresso frosting to a piping bag and frost the cooled cupcakes. Optionally, garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans for an elegant finish.

Notes

  • Use room temperature eggs and butter to ensure a smooth batter.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
  • Adjust espresso powder to taste depending on your preferred coffee intensity.
  • Optional garnish adds visual appeal and amplifies chocolate-coffee flavors.

Keywords: espresso cupcakes, coffee cupcakes, chocolate cupcakes, espresso frosting, coffee dessert, baked cupcakes, mocha cupcakes

Find it online: https://cheframi.com/espresso-cupcakes-recipe/