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Espresso Cupcakes Recipe

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4.4 from 129 reviews

Indulge in these moist and rich Espresso Cupcakes, perfectly balanced with the bold flavors of espresso and cocoa. Topped with a creamy espresso-infused buttercream frosting, these cupcakes are ideal for coffee lovers seeking an elegant dessert that combines sweet and caffeinated delights.

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 ensure easy removal and cleanup later.
  2. Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Then add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and instant espresso powder, followed by the cooled brewed espresso to infuse the batter with rich coffee flavor.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and cocoa for a consistent texture and taste.
  4. Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes light and tender.
  5. Bake: Spoon the cupcake batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in 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: In a mixing bowl, beat softened butter until creamy. Gradually add the powdered sugar in batches, mixing on low speed to prevent a sugar cloud. Stir in the instant espresso powder and cooled brewed espresso, then beat on high until the frosting is light and fluffy. Adjust the consistency with additional powdered sugar or a few drops of espresso if necessary.
  7. Frost and Garnish: Transfer the frosting to a piping bag and decorate the cooled cupcakes. Optionally garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans for an elegant finish.

Notes

  • Ensure the brewed espresso or coffee is fully cooled before adding to avoid curdling the batter or frosting.
  • Using room temperature eggs helps to create a smoother, well-incorporated batter.
  • Do not overmix the batter to keep the cupcakes tender and avoid toughness.
  • For a stronger coffee flavor, increase the instant espresso powder in the frosting by 1 teaspoon.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best taste.
  • These cupcakes can also be frozen un-iced for up to 1 month. Thaw completely before frosting.

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

Find it online: https://biteandenjoy.com/espresso-cupcakes-recipe/