Description
Indulge in these decadent espresso cupcakes featuring a rich coffee-infused chocolate batter paired with a smooth espresso buttercream frosting. Perfect for coffee lovers looking for a delightful dessert with a bold espresso flavor in every bite.
Ingredients
Scale
Cupcake Batter
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup (120ml) strong brewed coffee, cooled
- 1 cup (120g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Espresso Buttercream Frosting
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the cupcakes.
- Add Eggs and Flavors: Beat in the eggs one at a time to incorporate fully, then mix in the vanilla extract and instant espresso powder for a rich coffee flavor. Stir in the cooled brewed coffee carefully.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Then, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make Espresso Buttercream Frosting: Dissolve the instant espresso powder in hot water to create a concentrated espresso mixture. In a large bowl, beat the softened butter until creamy, then gradually add the powdered sugar in batches. Add the espresso mixture, vanilla extract, pinch of salt, and enough heavy cream or milk to achieve a smooth and spreadable consistency.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the espresso buttercream. Optionally, garnish with chocolate shavings or a light dusting of espresso powder for an elegant finish.
Notes
- Ensure the brewed coffee is fully cooled before adding to the batter to maintain batter consistency and proper rising.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes tender and moist.
- Adjust the amount of cream or milk in the frosting to reach desired consistency for easier spreading or piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Espresso powder can be substituted with finely ground coffee beans in the same quantity but will alter the texture slightly.
