Espresso Cupcakes with Rich Espresso Buttercream and Chocolate Covered Espresso Beans Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Mix Dry Ingredients: Whisk together the cake flour, baking powder, espresso powder, and kosher salt in a large mixing bowl until evenly combined.
- 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.
- 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.
- 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.
- 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.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- 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.
- 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.
- 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.
- 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
