Print

Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Delight in these rich and moist Espresso Cupcakes topped with a creamy espresso frosting. Combining bold coffee flavors with a subtle cocoa touch, these cupcakes are perfect for coffee lovers seeking a sweet treat with a sophisticated taste. The soft, fluffy texture and smooth espresso buttercream make each bite irresistibly delicious.

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 prepare for baking.
  2. Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together until 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, then blend in the brewed espresso or strong coffee.
  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 evenly distribute the leavening agents and dry flavors.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to maintain a tender cupcake texture.
  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: Beat the softened butter in a mixing bowl until creamy. Add the powdered sugar gradually, mixing on low speed to prevent a sugar cloud. Once incorporated, mix in the instant espresso powder and brewed espresso, then beat everything together until the frosting is light and fluffy. Adjust the consistency with more powdered sugar or a few drops of espresso if necessary.
  7. Frost and Garnish: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Garnish with optional chocolate shavings, a dusting of cocoa powder, or coffee beans for a decorative and flavorful finish.

Notes

  • Use room temperature eggs to ensure even mixing and better texture.
  • Cooling the brewed espresso before adding prevents curdling the butter mixture.
  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • Adjust espresso strength in frosting to taste for more intense coffee flavor.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Keywords: espresso cupcakes, coffee cupcakes, chocolate espresso cupcakes, espresso frosting, coffee flavored cupcakes, dessert, baked cupcakes

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