Print

Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe

Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe
Print Recipe

★★★★★

5.3 from 29 reviews

Delight in these rich Espresso Cupcakes topped with a smooth Espresso Frosting. Infused with bold coffee flavors and a hint of cocoa, these moist cupcakes are perfect for coffee lovers looking for a sweet, sophisticated treat.

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 eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder, then mix in 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 to ensure even distribution.
  4. Combine: Gradually add the dry ingredients to the wet mixture, gently mixing 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 in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  6. Make the Frosting: Beat the softened butter in a mixing bowl until creamy. Add powdered sugar gradually, mixing on low speed to prevent a sugar cloud. Incorporate instant espresso powder and brewed espresso, then beat the frosting until light and fluffy. Adjust consistency by adding more powdered sugar or a few drops of espresso if needed.
  7. Frost and Garnish: Pipe the espresso frosting onto 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 for better batter incorporation.
  • Instant espresso powder intensifies coffee flavor without added liquid.
  • Ensure brewed espresso or coffee is fully cooled before adding to the batter and frosting.
  • Do not overmix cupcake batter to maintain light texture.
  • Adjust frosting thickness by adding powdered sugar for stiffer frosting or espresso for a softer consistency.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Bring cupcakes back to room temperature before serving if refrigerated.

Nutrition

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

Find it online: https://victoriablair.com/espresso-cupcakes-with-espresso-frosting-bold-and-sweet-recipe/