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Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe

Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe
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Delight in these rich Espresso Cupcakes topped with a velvety Espresso Frosting. Perfect for coffee lovers, these cupcakes combine the bold flavor of espresso with the sweetness of cocoa, offering a moist and flavorful treat that’s ideal for any occasion.

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 ensure easy removal and cleanup.
  2. Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is 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 to infuse a rich coffee flavor.
  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 combine the dry ingredients evenly.
  4. Combine: Gradually add the dry ingredients into the wet mixture, mixing gently just until all ingredients are incorporated. Avoid overmixing to maintain a tender crumb.
  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. Let the cupcakes cool in the pan for 5 minutes before transferring 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 gradually, mixing on low speed to prevent a sugar cloud. Once combined, mix in the instant espresso powder and brewed espresso. Beat the frosting until it’s light and fluffy, adjusting consistency with extra powdered sugar or a few drops of espresso as needed.
  7. Frost and Garnish: Transfer the espresso frosting to a piping bag and decorate the cooled cupcakes. Garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans for an elegant finish.

Notes

  • Ensure eggs are at room temperature for better batter emulsification.
  • Do not overmix the batter to avoid dense cupcakes.
  • Use freshly brewed espresso for the best coffee flavor.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • For a stronger coffee flavor, add an additional teaspoon of espresso powder to the frosting.

Nutrition

Keywords: espresso cupcakes, espresso frosting, coffee cupcakes, chocolate espresso cupcakes, moist cupcakes, baked espresso treats

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