Espresso Cupcakes with Espresso Frosting are the perfect treat for coffee lovers! These cupcakes pack a bold espresso flavor while still being sweet and delicious. They make a great dessert for gatherings, parties, or simply as a treat for yourself. With their rich taste and fluffy frosting, these cupcakes are sure to impress everyone who tries them.
How to Make Espresso Cupcakes with Espresso Frosting
Ingredients
For the 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 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
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and 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, followed by the brewed espresso.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—just enough to incorporate everything smoothly.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat softened butter until creamy. Add the powdered sugar in batches, mixing on low to avoid a sugar cloud. Once incorporated, mix in the instant espresso powder and brewed espresso. Beat until light and fluffy. If needed, adjust the consistency with more powdered sugar or a few drops of espresso.
- Frost and Garnish: Transfer the frosting to a piping bag and frost the cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
How to Serve Espresso Cupcakes with Espresso Frosting
Serve these yummy cupcakes on a beautiful platter or individual dessert plates. They are perfect for coffee breaks, afternoon tea, or dessert after dinner. Pair them with a cup of coffee or tea to enhance the flavor of the espresso.
How to Store Espresso Cupcakes with Espresso Frosting
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the fridge for up to a week. You can also freeze them without frosting in an airtight container for up to three months. Just thaw before frosting and serving.
Tips to Make Espresso Cupcakes with Espresso Frosting
- Use fresh espresso for the best flavor. If you don’t have brewed espresso, strong coffee works too.
- Make sure all ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Feel free to adjust the sweetness of the frosting by adding more powdered sugar or brewed espresso.
Variation
You can add chocolate chips to the cupcake batter for a delightful surprise. Another variation is to use different flavored frostings, like vanilla or chocolate, instead of espresso frosting.
FAQs
- Can I use decaf coffee? Yes! You can use decaf espresso or coffee if you want to reduce your caffeine intake.
- What can I use instead of eggs? You can substitute eggs with ½ banana or ¼ cup applesauce for each egg. This will change the texture slightly.
- Can I use instant coffee instead of espresso? Yes, you can use instant coffee in place of espresso powder, but the flavor may be less intense than using espresso.
Espresso Cupcakes with Espresso Frosting
These rich and fluffy espresso cupcakes topped with creamy espresso frosting are perfect for coffee lovers and ideal for any gathering.
- Total Time: 33 minutes
- Yield: 12 servings
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
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream the softened butter and sugar 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, followed by the brewed espresso.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar in batches, mixing on low. Once fully incorporated, mix in the instant espresso powder and brewed espresso. Beat until light and fluffy.
- Transfer the frosting to a piping bag and frost the cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.
Notes
For best flavor, use fresh brewed espresso. Make sure all ingredients are at room temperature for smoother batter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian