If you’re a coffee lover with a sweet tooth, these Espresso Cupcakes with Espresso Frosting are the perfect treat for you! These cupcakes are rich, moist, and have a deep coffee flavor that’s complemented by the velvety espresso frosting. Whether you’re looking for a special dessert for a coffee-themed event or just a delicious pick-me-up, these cupcakes deliver on both taste and style.

Why You’ll Love This Recipe

Espresso Cupcakes with Espresso Frosting combine the best of both worlds—decadent cupcakes and a coffee kick. The cupcakes themselves are light and fluffy with a bold espresso flavor that pairs perfectly with the smooth and creamy espresso frosting. It’s a delightful dessert that not only satisfies your sweet cravings but also gives you that caffeine boost we all love. Whether you’re enjoying them as an afternoon snack or serving them at a gathering, these cupcakes are sure to impress with their rich flavor and elegant presentation.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsweetened cocoa powder

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1/2 cup buttermilk

• 1/2 cup vegetable oil

• 2 tsp vanilla extract

• 1/2 cup brewed espresso, cooled

For the espresso frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 2 tbsp brewed espresso, cooled

• 1 tsp vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar.

3. In a separate bowl, beat together the eggs, buttermilk, vegetable oil, vanilla extract, and brewed espresso.

4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

7. While the cupcakes cool, prepare the frosting. Beat the softened butter in a large bowl until smooth and creamy.

8. Gradually add the powdered sugar, one cup at a time, beating until smooth.

9. Add the brewed espresso, vanilla extract, and a pinch of salt, and continue to beat until the frosting is light and fluffy.

10. Once the cupcakes are completely cooled, pipe or spread the espresso frosting onto each cupcake.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 15 minutes

• Cook Time: 18-20 minutes

• Total Time: 40 minutes

Variations

• Flavored frosting: Add a little bit of chocolate syrup or cocoa powder to the frosting for a mocha twist.

• Vegan version: Substitute non-dairy milk, a flax egg, and vegan butter to make this recipe plant-based.

• Coffee liqueur: For a boozy version, add a tablespoon of coffee liqueur to the frosting for an extra kick.

• Cupcake flavors: You can experiment with different flavors like vanilla or chocolate cupcakes paired with the espresso frosting.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days.

• Refrigeration: If you have leftover cupcakes, you can refrigerate them for up to 1 week, but they are best enjoyed at room temperature.

• Freezing: These cupcakes freeze well! Freeze the cupcakes without frosting for up to 3 months. Thaw and frost when ready to serve.

FAQs

1. Can I use instant coffee instead of brewed espresso?

Yes, you can substitute instant coffee for brewed espresso. Dissolve 2 teaspoons of instant coffee in 1/2 cup of hot water to make the equivalent of brewed espresso.

2. Can I make the cupcakes without cocoa powder?

Yes, you can omit the cocoa powder for a simple espresso-flavored cupcake, though it will slightly alter the texture and flavor.

3. How can I make the frosting more creamy?

Make sure your butter is at room temperature, and beat it for a few minutes to ensure a smooth and creamy consistency. If the frosting is too stiff, add a little milk or cream to loosen it up.

4. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work perfectly for both the cupcakes and the frosting.

5. Can I use almond milk instead of regular milk?

Yes, you can substitute almond milk or any other plant-based milk for buttermilk, though it might slightly alter the flavor and texture.

6. Can I make the espresso cupcakes ahead of time?

Yes, the cupcakes can be made a day or two ahead of time. Store them in an airtight container until you’re ready to frost them.

7. How do I get the frosting to be smooth?

Sift the powdered sugar before adding it to the butter and beat the frosting for a few minutes to get it smooth and light.

8. Can I add chocolate chips to the cupcake batter?

Yes, you can fold in some mini chocolate chips into the batter for an added chocolaty surprise!

9. Is this recipe gluten-free?

No, this recipe contains all-purpose flour, but you can substitute a gluten-free flour blend for a gluten-free version.

10. Can I frost the cupcakes the day before?

Yes, you can frost the cupcakes a day in advance. Just store them in an airtight container in the fridge to keep the frosting fresh.

Conclusion

Espresso Cupcakes with Espresso Frosting are a coffee lover’s dream! These cupcakes bring a rich, decadent coffee flavor in every bite, topped with a creamy espresso frosting that’s hard to resist. Perfect for any occasion or as a special treat for yourself, they offer the best of both worlds—dessert and coffee in one! Whether you’re serving them at a gathering or enjoying them on your own, these cupcakes are sure to leave a lasting impression.

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