Print

Espresso Cupcakes with Espresso Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Espresso Cupcakes with Espresso Frosting are rich, moist, and packed with a deep coffee flavor, complemented by a velvety espresso frosting. These cupcakes are perfect for coffee lovers and those with a sweet tooth, offering a delightful balance of dessert and caffeine in one treat.

Ingredients

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

1 cup unsalted butter, softened

3 cups powdered sugar

2 tbsp brewed espresso, cooled

1 tsp vanilla extract

Pinch of salt

Instructions

  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.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days.

If refrigerating, cupcakes will last up to 1 week but are best at room temperature.

Freeze cupcakes without frosting for up to 3 months, and thaw before frosting and serving.

For a mocha twist, add chocolate syrup or cocoa powder to the frosting.

For a plant-based version, substitute non-dairy milk, a flax egg, and vegan butter.

To add a boozy kick, incorporate a tablespoon of coffee liqueur into the frosting.

Nutrition

Find it online: https://yumntasty.com/espresso-cupcakes-with-espresso-frosting/