Description
Indulge in these moist espresso cupcakes topped with creamy coffee-infused frosting, perfect for coffee lovers and special occasions.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup brewed espresso or strong coffee, cooled
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 2½ cups powdered sugar
- 1 tablespoon instant espresso powder (for frosting)
- 1 tablespoon brewed espresso, cooled (for frosting)
- Pinch of salt
- Optional: extra cocoa powder or chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder, followed by the brewed espresso.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low. Incorporate instant espresso powder and brewed espresso, beating until light and fluffy.
- Transfer the frosting to a piping bag and create swirls atop the cooled cupcakes. Garnish with optional chocolate shavings or cocoa powder.
Notes
Make-ahead tips: These cupcakes taste even better the next day! Can be adapted for an air fryer at 320°F for 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg