Espresso Cupcakes with Espresso Frosting
Delightful espresso-infused cupcakes topped with creamy espresso frosting, perfect for coffee lovers and any occasion.
Ingredients
For the 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 Frosting
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon brewed espresso, cooled
- pinch salt
- extra cocoa powder or chocolate shavings for garnish Optional
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 the eggs one at a time, beating well after each addition.
- Stir in vanilla extract and instant espresso powder, followed by the brewed espresso.
Mixing
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing—just mix 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 them to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat softened butter until creamy.
- Add the 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. Adjust the consistency with additional powdered sugar or a few drops of espresso as needed.
Finishing Touch
- Transfer the frosting to a piping bag and frost the cooled cupcakes.
- Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
Notes
Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If freezing, wrap them tightly in plastic wrap for up to 3 months.