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