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Espresso Cupcakes with Espresso Frosting : Bold & Sweet

Espresso Cupcakes with Espresso Frosting: Your New Sweet Obsession

Delight in these Espresso Cupcakes with Espresso Frosting, combining rich chocolate and bold coffee flavors for a perfect dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter softened
  • 1 cup Granulated Sugar can substitute with brown sugar
  • 2 large Eggs room temperature
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Instant Espresso Powder or dark roast instant coffee
  • 1 cup Brewed Espresso cooled
  • 1.5 cups All-Purpose Flour or gluten-free flour
  • 0.5 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
For the Espresso Frosting
  • 0.5 cup Unsalted Butter softened
  • 2 cups Powdered Sugar adjust for desired consistency
  • 1 tablespoon Instant Espresso Powder
  • 2 tablespoons Brewed Espresso cooled

Equipment

  • mixer
  • Muffin tin
  • cupcake liners
  • mixing bowls
  • spatula
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Cream softened unsalted butter and granulated sugar together for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, followed by vanilla extract, instant espresso powder, and cooled brewed espresso.
  4. In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
  5. Gradually combine dry ingredients into wet mixture until just mixed; do not overmix.
  6. Fill each cupcake liner about two-thirds full and bake for 16-18 minutes.
  7. Allow cupcakes to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Beat softened butter until creamy, then gradually add powdered sugar, instant espresso powder, and brewed espresso until fluffy.
  2. Frost cooled cupcakes with the espresso buttercream generously using a piping bag or knife.
  3. Optionally garnish with chocolate shavings or cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 1.2mg

Notes

Ensure ingredients are at room temperature for best mixing results.

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