Espresso Cupcakes
Moist and tender cupcakes infused with espresso flavor, topped with creamy espresso buttercream frosting and optional chocolate-covered espresso beans.
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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Notes
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.