Description

These Espresso Cupcakes are a perfect blend of rich coffee flavor and moist, tender cake, topped with a luscious espresso buttercream frosting. Ideal for coffee lovers, they combine the boldness of espresso with the sweetness of buttercream for an indulgent treat that’s perfect for any occasion.

Ingredients

Scale

Cupcake Batter

1/2 cup unsalted butter (melted)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 1/2 cups cake flour (can substitute all-purpose flour)
1 tablespoon espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup brewed espresso or coffee (can substitute whole milk)

Espresso Buttercream Frosting

1 cup unsalted butter (room temperature)
3 cups powdered sugar
2 teaspoons espresso powder
2 tablespoons heavy cream (as needed)
Chocolate covered espresso beans (optional, for garnish)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, espresso powder, and kosher salt until well combined to ensure even distribution of leavening and espresso flavor.
Combine Wet Ingredients: In a separate bowl, whisk the melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
Incorporate Ingredients: Add about half of the dry flour mixture into the wet ingredients and stir gently. Then stir in the brewed espresso or coffee, followed by the remaining flour mixture. Mix just until all ingredients are well blended without overmixing.
Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each prepared cupcake liner, filling them about halfway to allow room for rising.
Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare Espresso Buttercream: In a stand mixer fitted with the paddle attachment, beat the softened butter, powdered sugar, and espresso powder together until smooth and creamy.
Adjust Frosting Consistency: Add 1-2 tablespoons of heavy cream as needed to thin the buttercream to your desired consistency, then beat on high speed for 4-5 minutes until light and fluffy.
Frost the Cupcakes: Once the cupcakes have fully cooled, frost them generously with the espresso buttercream using a piping bag fitted with a Wilton 1M tip or a spatula.
Garnish and Serve: Optionally, top each cupcake with a chocolate covered espresso bean and a light sprinkle of espresso powder for an elegant and flavorful finish.

Notes

Allow the eggs to come to room temperature for better batter consistency.
Espresso powder intensifies the coffee flavor; adjust quantity to taste.
Brewed espresso or strong coffee can be substituted with whole milk for a milder flavor.
Make sure cupcakes are completely cooled before frosting to prevent melting.
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 35 g
Sodium: 140 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 65 mg

Keywords: espresso cupcakes, coffee cupcakes, espresso buttercream, coffee dessert, baked espresso treat