Name: Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 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; 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

Ingredients

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

1 cup unsalted butter, softened (for frosting)

2½ cups powdered sugar

1 tablespoon instant espresso powder (for frosting)

1 tablespoon brewed espresso, cooled (for frosting)

Pinch of salt (for frosting)

Optional: extra cocoa powder or chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder, followed by the brewed espresso.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; just mix enough to incorporate everything smoothly.

Step 5: 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 cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: To make the frosting, beat the softened butter in a mixing bowl until creamy. Add powdered sugar in batches, mixing on low speed to prevent a sugar cloud. Once incorporated, mix in instant espresso powder and brewed espresso. Beat until light and fluffy. Adjust consistency with additional powdered sugar or a few drops of espresso if necessary.

Step 7: Transfer the frosting to a piping bag and frost the cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.

Tips & Variations

For a stronger espresso flavor, increase the instant espresso powder slightly in both the batter and frosting.

Substitute brewed espresso with strong brewed coffee if espresso is not available.

Adding a pinch of cinnamon or chili powder to the batter can add an interesting spicy note.

Use a dark chocolate ganache drizzle instead of frosting for a richer finish.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving for the best flavor and texture. The frosting may firm up when chilled; gently soften by letting the cupcakes sit at room temperature for 20 minutes.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them uniced in an airtight container. Frost them just before serving to maintain freshness.

What if I don’t have instant espresso powder?

You can substitute with finely ground coffee, but the flavor will be less intense and may alter the texture slightly. Adjust the amount to taste, starting with half the quantity of instant espresso powder.