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Espresso Cupcakes with Espresso Frosting

Espresso Cupcakes with Espresso Frosting to Fuel Your Day

Deliciously moist Espresso Cupcakes topped with rich Espresso Frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Softened; can substitute with margarine
  • 1 cup Granulated Sugar Can replace with coconut sugar
  • 3 large Eggs Use flax eggs for a vegan alternative
  • 1 teaspoon Vanilla Extract Can omit or use almond extract
  • 2 tablespoons Instant Espresso Powder Can substitute with dark roast instant coffee
  • 1 cup Brewed Espresso Use strong brewed coffee if espresso is not available
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour
  • 0.5 cup Unsweetened Cocoa Powder Dutch-processed cocoa can be used
  • 1 teaspoon Baking Powder Ensure freshness
  • 0.5 teaspoon Baking Soda Ensure freshness
  • 0.5 teaspoon Salt
For the Frosting
  • 1 cup Unsalted Butter Softened
  • 4 cups Powdered Sugar Adjust for desired sweetness
  • 2 tablespoons Instant Espresso Powder
  • 1 teaspoon Vanilla Extract Can omit if desired
For Garnishing (Optional)
  • 0.5 cup Chocolate Shavings For decoration
  • 1 tablespoon Cocoa Powder For dusting
  • 10 whole Coffee Beans As garnish

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream the unsalted butter and granulated sugar until light and fluffy.
  3. Incorporate eggs one at a time, mixing in vanilla extract and instant espresso powder.
  4. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Fill the cupcake liners two-thirds full with batter.
  7. Bake for 16-18 minutes, or until a toothpick comes out clean.
  8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Beat softened butter until creamy, gradually add powdered sugar, then beat until fluffy.
  2. Stir in instant espresso powder and adjust consistency with brewed espresso if needed.
  3. Frost the cooled cupcakes and garnish as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Keep cupcakes in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week or freeze un-frosted for longer storage.

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