Introduction

Espresso cupcakes are a delightful treat that combines the rich flavor of coffee with moist, chocolatey cake. Perfect for coffee lovers, these cupcakes bring a subtle caffeine kick balanced by a creamy espresso frosting. They’re easy to make and great for any occasion.

The image shows a close-up of four chocolate cupcakes arranged on a white cake stand. Each cupcake has a dark brown base with a slightly textured surface, wrapped in white baking paper. On top of each cupcake is a thick swirl of light beige coffee-flavored frosting, smooth and creamy in texture. The frosting is decorated with several glossy dark brown coffee beans scattered on top, adding contrast and detail. The background is softly blurred with a white marbled texture, focusing attention on the cupcakes. photo taken with an iphone --ar 4:5 --v 7

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
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

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 flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cupcakes tender.
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.
Step 6: To make the frosting, beat softened butter until creamy. Add powdered sugar in batches, mixing on low speed to prevent a sugar cloud. Mix in instant espresso powder and brewed espresso, then beat until light and fluffy. Adjust consistency with more powdered sugar or a few drops of espresso if needed.
Step 7: Frost the cooled cupcakes using a piping bag. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.

Tips & Variations

For a stronger coffee flavor, use espresso powder in both the batter and frosting and brew a strong espresso for liquid ingredients.
If you prefer less caffeine, substitute the brewed espresso with milk or decaf coffee.
Try adding a teaspoon of cinnamon or a pinch of chili powder to the batter for an unexpected twist.
To make the cupcakes gluten-free, replace all-purpose flour with a gluten-free flour blend.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. You can freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

The image shows a close-up of several chocolate cupcakes on a white marble textured surface. Each cupcake has a dark brown, moist-looking base wrapped in a white paper liner. On top, there is a generous swirl of light brown creamy frosting, smooth and slightly fluffy in texture, creating two thick layers forming a spiral. The frosting is decorated with a few dark brown coffee beans scattered on top, adding a textural and color contrast. The focus is on one cupcake in the front center, while the others appear slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, brewed espresso or strong coffee works well in this recipe. Just make sure it is cooled before adding to avoid affecting the batter texture.

How do I prevent the frosting from being too runny?

If your frosting is too soft, add more powdered sugar a little at a time. If it’s too stiff, add small drops of brewed espresso until you reach the desired consistency.