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Espresso Cupcakes with Espresso Frosting

Decadent Espresso Cupcakes with Silky Espresso Frosting

Experience the rich combination of chocolate and espresso in these delightful Espresso Cupcakes with Espresso Frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 2 tablespoons Instant Espresso Powder Dark roast instant coffee may be used as a substitute.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter Room temperature.
  • 1 cup Granulated Sugar
  • 2 large Eggs Beat until light and fluffy.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Brewed Espresso
Frosting Ingredients
  • 1/2 cup Unsalted Butter Beaten until creamy.
  • 2 cups Powdered Sugar
  • 2 tablespoons Instant Espresso Powder

Equipment

  • Oven
  • muffin tin
  • Mixing Bowl
  • Hand Mixer or Stand Mixer
  • Piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy (2-3 minutes).
  3. Add the eggs one by one, mixing in the vanilla extract and espresso until smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Spoon the batter into the lined muffin tin, filling each about two-thirds full, and bake for 16-18 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. For frosting, beat butter until creamy, then gradually add the powdered sugar and espresso powder until fluffy.
  9. Frost cooled cupcakes with the espresso buttercream using a piping bag or spatula.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 300IUCalcium: 20mgIron: 1.5mg

Notes

Room temperature ingredients yield lighter cupcakes. Avoid overmixing to keep cupcakes fluffy. Check doneness at 16 minutes to prevent dryness.

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