Description
These Espresso Cupcakes with Espresso Frosting feature a rich coffee flavor enhanced by real espresso powder and brewed espresso. Soft, moist cupcakes topped with creamy, slightly sweet espresso frosting make a perfect treat for coffee lovers. They pair well with milk-based drinks and fresh berries, and can be stored easily for convenience.
Ingredients
Scale
Cupcake Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed espresso, cooled
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
Espresso Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons brewed espresso, cooled
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk these together to evenly distribute the espresso and leavening agents.
- Combine wet ingredients: In a separate bowl, whisk the brewed espresso, vegetable oil, egg, and vanilla extract until smooth and well combined.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing and ensure tender cupcakes.
- Fill cupcake liners and bake: Divide batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: Beat softened butter until creamy, then gradually add powdered sugar and espresso powder. Add brewed espresso, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy.
- Frost cupcakes: Once cupcakes are completely cool, pipe or spread the espresso frosting generously over each cupcake.
- Store cupcakes: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Refrigerate frosted cupcakes for up to 4-5 days, bringing to room temperature before serving.
Notes
- You can use dark roast instant coffee instead of espresso powder, but the flavor will be less intense.
- Each cupcake contains a small amount of caffeine from the espresso powder and brewed espresso.
- Frosting can be made ahead and stored in the refrigerator for up to 3 days; re-whip before use.
- For best results, use freshly brewed espresso or a high-quality espresso powder.
- Pair these cupcakes with latte, cappuccino, fresh berries, or a cheese board for complementary flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: espresso cupcakes, coffee cupcakes, espresso frosting, chocolate espresso cupcakes, coffee dessert, easy cupcakes
