Description
Soft and moist espresso cupcakes topped with a silky espresso frosting, delivering a rich coffee flavor that is elegant, comforting, and perfect for coffee lovers.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup brewed espresso, cooled
- 1 tablespoon instant espresso powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons brewed espresso, cooled
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and instant espresso powder.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients while alternating with the milk and brewed espresso. Mix until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter until creamy. Slowly add the powdered sugar.
- Mix in the brewed espresso, espresso powder, vanilla extract, heavy cream, and a pinch of salt.
- Continue beating until the frosting is smooth and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and serve.
Notes
- Freshly brewed espresso gives the boldest flavor.
- For a mocha variation, add chocolate chips to the batter.
- Top with cocoa powder or chocolate-covered espresso beans for decoration.
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer storage.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Let refrigerated cupcakes sit at room temperature for 20 minutes before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
