Ingredients
Scale
- 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