Espresso Cupcakes with Rich Espresso Buttercream and Chocolate Covered Espresso Beans Recipe

Introduction

Espresso cupcakes offer a delightful twist on the classic treat, infusing a rich coffee flavor into moist, tender cake. Topped with a creamy espresso buttercream, these cupcakes are perfect for coffee lovers looking for an elegant dessert.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 1/2 cups cake flour (substitute all purpose flour)
• 1 tablespoon espresso powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup brewed espresso or coffee (substitute whole milk)
• 1 cup unsalted butter (room temperature, for frosting)
• 3 cups powdered sugar
• 2 teaspoons espresso powder
• 2 tablespoons heavy cream (as needed)
• Chocolate covered espresso beans (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners.
2. Step 2: Whisk the cake flour, baking powder, espresso powder, and salt together in a large bowl.
3. Step 3: In a separate bowl, whisk the melted butter, granulated sugar, light brown sugar, eggs, and vanilla extract until combined.
4. Step 4: Stir in about half of the flour mixture into the wet ingredients. Then add the brewed espresso or coffee, followed by the rest of the flour mixture. Mix until fully combined.
5. Step 5: Pour about ¼ cup of batter into each cupcake liner, filling them about halfway.
6. Step 6: Bake for 18-22 minutes or until a cake tester inserted into the center comes out clean.
7. Step 7: Remove cupcakes from the pan and cool on a wire rack completely before frosting.
8. Step 8: For the buttercream, in a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and espresso powder until smooth and creamy.
9. Step 9: Add heavy cream 1-2 tablespoons at a time as needed to thin the frosting, then beat on high speed for 4-5 minutes until light and fluffy.
10. Step 10: Frost the cooled cupcakes using a piping bag fitted with a Wilton 1M tip or spread with a spatula.
11. Step 11: Garnish with chocolate covered espresso beans and a sprinkle of espresso powder if desired.

Tips & Variations

• Use freshly brewed espresso for the best coffee flavor. Instant espresso powder works well if you’re short on time.
• If you prefer a stronger coffee taste, increase the espresso powder in both batter and frosting slightly.
• Substitute whole milk for brewed coffee if you want a milder flavor.
• For a mocha twist, add 1-2 tablespoons of cocoa powder to the cake flour mixture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. You can also freeze unfrosted cupcakes in a sealed container for up to 3 months; thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, brewed coffee can be used as a substitute for espresso in both the batter and frosting. The flavor will be slightly milder but still delicious.

How do I make the buttercream frosting less sweet?

To reduce sweetness, decrease the powdered sugar slightly and add a pinch of salt to balance the flavors. You can also substitute half the powdered sugar with cream cheese for a tangy twist.

Espresso Cupcakes with Rich Espresso Buttercream and Chocolate Covered Espresso Beans Recipe

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★★★★★

4.8 from 96 reviews

Delight in these rich and moist Espresso Cupcakes, perfectly infused with espresso powder and frosted with a smooth, creamy espresso buttercream. These cupcakes combine the bold flavors of coffee with a tender crumb, ideal for coffee lovers looking for a sophisticated treat. Topped optionally with chocolate-covered espresso beans for an extra indulgent touch, they are perfect for special occasions or an everyday pick-me-up.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1/2 cup unsalted butter (melted)
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 1/2 cups cake flour (can substitute all-purpose flour)
• 1 tablespoon espresso powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup brewed espresso or coffee (can substitute whole milk)

Espresso Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 2 teaspoons espresso powder
• 2 tablespoons heavy cream (as needed)
• Chocolate covered espresso beans (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (177°C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: Whisk together the cake flour, baking powder, espresso powder, and kosher salt in a large mixing bowl until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well integrated.
4. Incorporate Dry Ingredients and Espresso: Gradually stir in about half of the flour mixture into the wet ingredients. Then, add the brewed espresso or coffee and the remaining flour mixture, mixing until the batter is smooth and fully combined.
5. Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them about halfway to allow room for rising during baking.
6. Bake: Place the pan in the preheated oven and bake for 18-22 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.
7. Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
8. Prepare Espresso Buttercream: Using a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and espresso powder until the mixture is smooth and creamy.
9. Adjust Frosting Consistency: Add 1 to 2 tablespoons of heavy cream as needed to thin the buttercream, then beat on high speed for 4-5 minutes until light and fluffy.
10. Frost Cupcakes: Once the cupcakes are fully cooled, frost them using the prepared espresso buttercream. For a professional look, use a Wilton 1M piping tip.
11. Garnish: Top the frosted cupcakes with chocolate covered espresso beans and an optional sprinkle of extra espresso powder for added texture and flavor.

Notes

• Use room temperature eggs and butter to ensure the batter mixes smoothly and results in a tender crumb.
• If espresso powder is unavailable, instant coffee granules can be used as a substitute, though espresso powder provides a richer flavor.
• When brewing espresso or coffee, choose a strong brew to complement the cake’s flavor.
• Allow the cupcakes to cool completely before frosting; otherwise, the buttercream may melt.
• For a dairy-free version, substitute butter and cream with plant-based alternatives and check that powdered sugar contains no bone char.
• These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Chocolate covered espresso beans add a delightful crunch and enhance the coffee flavor as a garnish.

Keywords: espresso cupcakes, coffee cupcakes, espresso buttercream, coffee flavored cupcakes, baked espresso dessert, mocha cupcakes