Description
These Decadent Espresso Cupcakes combine rich chocolate and bold espresso flavors to create a moist, fluffy treat topped with creamy espresso buttercream frosting. Perfect for coffee lovers looking for a delightful dessert with a caffeinated kick.
Ingredients
Scale
Cupcakes:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup (120ml) strong brewed coffee, cooled
- 1 cup (120g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Espresso Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, creating the perfect base for your cupcakes.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to maintain the batter’s smooth texture. Mix in the vanilla extract and instant espresso powder to infuse the batter with rich coffee flavor. Stir in the cooled brewed coffee to keep the batter moist and intensify the espresso taste.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter, which can lead to dense cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about three-quarters full to allow space for rising during baking.
- Bake the Cupcakes: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Espresso Buttercream Frosting: Dissolve the instant espresso powder in hot water to create a smooth espresso mixture. In a large bowl, beat the softened butter until creamy and light. Gradually add the powdered sugar in batches, continuing to beat until fully incorporated. Add the espresso mixture, vanilla extract, and a pinch of salt. Mix well, then add heavy cream or milk 1 tablespoon at a time until you reach a smooth and spreadable consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost them with the espresso buttercream using a spatula or piping bag. Optionally, garnish with chocolate shavings or a light dusting of espresso powder for an elegant finish.
Notes
- Ensure the brewed coffee is completely cooled before adding to the batter to prevent curdling.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes tender and light.
- Use fresh espresso powder for the best coffee flavor in both the batter and frosting.
- If desired, substitute dairy milk for heavy cream in the frosting for a lighter version.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
