Espresso cupcakes are a tasty treat made with coffee flavor in both the cake and frosting. They have a moist, soft texture and a smooth, creamy espresso buttercream on top. These cupcakes are easy to make and perfect for any time you want a little coffee boost in a dessert.
Why You’ll Love These Espresso Cupcakes
Espresso cupcakes bring together two things many people adore: cupcakes and coffee. The moist, tender crumb is infused with espresso powder and brewed coffee, giving each bite a subtle yet powerful coffee kick. The espresso buttercream frosting adds a smooth, creamy texture that balances the slight bitterness of the cake with sweet, buttery goodness. These cupcakes are easy to make but deliver a bakery-quality taste, making them perfect whether you’re baking for yourself or entertaining guests. Plus, topping them with chocolate-covered espresso beans adds a fun and crunchy touch that completes the coffee experience.
Ingredients You’ll Need for Espresso Cupcakes
Here’s what you’ll need to make 12 delicious espresso cupcakes and the smooth buttercream frosting to go with them.
For the cupcakes:
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour (you can use all-purpose flour as a substitute)
- 1 tablespoon espresso powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup brewed espresso or coffee (whole milk can be used instead)
For the espresso buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons espresso powder
- 2 tablespoons heavy cream (add more if needed)
- Chocolate-covered espresso beans (optional, for garnish)
How to Make Espresso Cupcakes
Start by preheating your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners to make cleanup easier.
In a large bowl, whisk together the cake flour, baking powder, espresso powder, and salt. This dry mixture is the foundation for your coffee-flavored cupcakes.
In another bowl, combine the melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract. Whisk everything until it’s fully blended and smooth.
Next, gradually add about half of the dry flour mixture into the wet ingredients. Stir it gently but thoroughly. Then pour in the brewed espresso or coffee, which adds moisture and intensifies the coffee flavor. Finally, add the remaining dry mixture and mix until the batter is smooth and even.
Divide the batter evenly into the cupcake liners, filling each about halfway. This helps the cupcakes rise properly without overflowing.
Bake the cupcakes for about 18-22 minutes. To check if they’re done, insert a toothpick or cake tester into the center. If it comes out clean, your cupcakes are ready. Remove them from the oven and allow them to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are fully cooled, it’s time to prepare the espresso buttercream frosting. Using a stand mixer with a paddle attachment (or a hand mixer), beat the softened butter until smooth. Gradually add powdered sugar and espresso powder, continuing to beat until the mixture is creamy.
Add heavy cream a tablespoon at a time to reach your preferred frosting consistency. Beat the frosting on high speed for 4-5 minutes until it becomes light and fluffy.
Frost each cupcake with a generous swirl of espresso buttercream. For a professional touch, use a piping bag with a Wilton 1M tip or your favorite decorating tip.
If you like, sprinkle chocolate-covered espresso beans on top of each cupcake for an extra crunchy and flavorful garnish.
How to Serve Espresso Cupcakes
These cupcakes are a perfect pairing with a fresh cup of coffee or tea. Serve them at your next brunch, afternoon snack time, or dessert table. Because the espresso flavor is bold but not overpowering, they appeal to both coffee lovers and those who prefer a milder taste.
If you’ve stored the cupcakes in the fridge, bring them to room temperature before serving to allow the frosting to soften and the flavors to come alive. You can also enjoy them chilled on a warm day for a refreshing twist.
For a special occasion, arrange the cupcakes on a pretty platter or tiered stand and add fresh flowers or edible decorations for a beautiful presentation. They also make wonderful gifts when packaged in a decorative box.
Expert Tips for Perfect Espresso Cupcakes
To get the best results, use freshly brewed espresso or strong coffee rather than instant coffee substitutes. Fresh espresso powder also makes a big difference, lending a richer and more authentic flavor.
Make sure your eggs are at room temperature before mixing. This helps create a smoother batter and results in a lighter texture.
Avoid overmixing the batter once you add the flour. Stir just until combined to keep your cupcakes tender.
When making the buttercream, slowly add powdered sugar to avoid a gritty texture. If the frosting feels too stiff, add heavy cream a little at a time until it reaches a spreadable consistency.
If you want to get creative, try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note that pairs beautifully with coffee.
Finally, store any leftover cupcakes in an airtight container to keep them fresh and moist.
How to Store Espresso Cupcakes
To maintain their freshness, keep your espresso cupcakes in an airtight container at room temperature for up to two days. Make sure they are fully cooled before storing to prevent condensation from making the cupcakes soggy.
If you want to keep them longer, refrigeration is fine for up to three days, but let them come to room temperature before eating for the best flavor and texture.
For extended storage, you can freeze the cupcakes (without frosting) for up to three months. Wrap them individually in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw them at room temperature and then add freshly made frosting.
Variations to Try with Espresso Cupcakes
If you’re looking to switch things up, there are many ways to customize espresso cupcakes to suit your taste.
Add unsweetened cocoa powder to the batter to create chocolate mocha cupcakes. This gives a richer, deeper flavor with a lovely chocolate-coffee combo.
Swap the espresso buttercream for a cream cheese frosting for a tangy contrast that pairs well with coffee notes.
Mix in some finely chopped nuts like pecans or walnuts into the batter for added texture and a nutty flavor.
For a festive touch, fold in some orange zest or a hint of vanilla bean paste to brighten the flavors.
Try using flavored coffee syrups or extracts, such as hazelnut or caramel, to create unique variations of the frosting.
You can also top the cupcakes with a dusting of cocoa powder or cinnamon instead of chocolate-covered espresso beans for a different look and taste.
Frequently Asked Questions About Espresso Cupcakes
What can I use if I don’t have espresso powder?
If you don’t have espresso powder, you can substitute it with instant coffee granules, but use slightly less since it has a stronger flavor. Another option is brewed coffee, which the recipe already calls for as part of the liquid.
Can I make these cupcakes without brewed espresso?
Yes, you can replace brewed espresso with strong brewed coffee or even whole milk, but the coffee flavor will be milder.
How do I store leftover espresso cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to three days. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to three months.
Can I freeze espresso cupcakes?
Absolutely! Freeze the cupcakes without frosting for best results. Wrap them individually in plastic wrap, place in a freezer-safe container, and thaw at room temperature when ready to enjoy.
Can I make gluten-free espresso cupcakes?
Yes, use a gluten-free flour blend designed for baking in place of cake flour. Make sure the blend includes xanthan gum or another binding agent for best texture.
Are espresso cupcakes suitable for breakfast?
Definitely! These cupcakes have a coffee boost and can easily pass as a tasty breakfast treat or snack.
How can I decorate my espresso cupcakes?
Use a piping bag to create pretty frosting swirls and top with chocolate-covered espresso beans or a sprinkle of espresso powder. You can also add shaved chocolate or a light dusting of cocoa powder for extra flair.
Espresso Cupcakes
Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (at 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 (whole milk can be used instead)
- 1 cup unsalted butter (softened for frosting)
- 3 cups powdered sugar
- 2 teaspoons espresso powder (for frosting)
- 2 tablespoons heavy cream (add more if needed)
- Chocolate-covered espresso beans for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a large bowl, whisk together cake flour, baking powder, espresso powder, and salt.
- In another bowl, combine melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- Gradually add half of the dry mixture to the wet ingredients, stirring gently.
- Pour in the brewed espresso or coffee, then add the remaining dry mixture and mix until smooth.
- Divide the batter evenly into the cupcake liners, filling each about halfway.
- Bake for 18-22 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the espresso buttercream by beating softened butter until smooth. Gradually add powdered sugar and espresso powder.
- Add heavy cream a tablespoon at a time until the desired consistency is reached. Beat until light and fluffy.
- Frost each cupcake with a swirl of espresso buttercream and top with chocolate-covered espresso beans if desired.
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