Espresso cupcakes with espresso frosting are a delightful treat that everyone can enjoy, especially coffee lovers! These moist and chocolatey cupcakes are perfect for celebrations, casual get-togethers, or simply when you want a cozy dessert experience at home. Imagine indulging in a smooth, rich espresso flavor complemented by a creamy espresso frosting. It makes for the perfect pick-me-up or sweet ending to any meal. Let’s dive into the world of these delectable cupcakes that are sure to impress.
Espresso Cupcakes with Espresso Frosting
Ingredients
For the cupcakes
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs 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
For the frosting
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon brewed espresso, cooled
- pinch salt
Optional Garnish
- extra cocoa powder or chocolate shavings For garnish
Instructions
Preparation
- 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 granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and instant espresso powder, then mix in 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. Avoid overmixing to keep the batter light.
- Spoon the batter evenly 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.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- Beat the softened butter in a bowl until creamy.
- Gradually add the powdered sugar in batches, mixing on low to avoid a sugar cloud.
- Mix in the instant espresso powder and brewed espresso, beating until light and fluffy.
- Transfer the frosting to a piping bag and frost the cooled cupcakes. Garnish with chocolate shavings or cocoa powder if desired.
Notes
Why You’ll Love This Dish
There are countless reasons to try making espresso cupcakes with espresso frosting at home. First, these cupcakes combine the best of both worlds: rich chocolate and robust coffee flavors. They are moist, light, and fluffy, thanks to their well-balanced recipe. Besides their deliciousness, they are relatively easy to create, making them perfect for bakers of all skill levels, from beginners to seasoned pros.
Espresso cupcakes are incredibly versatile. They work wonderfully for birthdays, dinner parties, or even an afternoon coffee break with friends. The espresso frosting adds a sophisticated touch, ensuring your cupcakes stand out on any dessert table.
“These espresso cupcakes are a game-changer! The moistness is divine, and the frosting is like a cloud of deliciousness. – Emma, delighted home baker”
Preparing Espresso Cupcakes with Espresso Frosting
This delightful cupcake recipe involves blending simple ingredients into a moist batter and then frosting them with a rich espresso topping. You’ll start by creaming the butter and sugar, then incorporate your eggs and coffee. The dry ingredients are mixed separately and added to create the perfect cupcake batter.
Once baked, you’ll move on to the frosting, where you’ll whip up a creamy concoction that takes the cupcakes to a whole new level. The process is straightforward, making it an ideal baking project for any weekday or special occasion!
What You’ll Need
Before you start, gather these essential ingredients for your espresso cupcakes and frosting:
- 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
- For the frosting:
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon brewed espresso, cooled
- Pinch of salt
- Optional: extra cocoa powder or chocolate shavings for garnish
Directions to Follow
- Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 2–3 minutes.
- Next, add the eggs one at a time, ensuring you beat well after each addition. Stir in the vanilla extract and instant espresso powder, then mix in 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. Be careful not to overmix the batter to keep it light and airy.
- Spoon the batter evenly 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.
- Allow the cupcakes to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely before you frost them.
- For the frosting, beat the softened butter until it becomes creamy. Gradually add the powdered sugar in batches, mixing on low to avoid a sugar cloud.
- Once incorporated, mix in the instant espresso powder and brewed espresso. Beat until light and fluffy.
- Transfer the fluffy frosting to a piping bag and frost the cooled cupcakes. If you desire, garnish with chocolate shavings or a dusting of cocoa powder.
How to Serve Espresso Cupcakes
These espresso cupcakes are best served fresh and can be enjoyed on their own. However, you can elevate the experience by pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, serve them alongside a steaming cup of coffee or a rich espresso to complement the flavors.
You can also present them elegantly on a decorative plate with a sprinkle of cocoa powder for added visual appeal. Whether for a dinner party or enjoying a cozy night in, these cupcakes are the perfect indulgence.
How to Store & Freeze
Leftover espresso cupcakes can be stored at room temperature for up to three days. To ensure they stay fresh, keep them in an airtight container. If you want to enjoy them later, these cupcakes can also be frozen for up to three months. Just make sure they are well wrapped to prevent freezer burn.
When you’re ready to eat them, simply thaw them at room temperature for a few hours. It’s best to frost them after thawing to maintain the freshness of the frosting.
Helpful Cooking Tips
- Use room temperature ingredients: This ensures a smooth batter and helps the cupcakes rise uniformly.
- Avoid overmixing: Overmixing can lead to dense cupcakes. Mix until just combined.
- Adjust the sweetness: If you prefer a less sweet frosting, you can reduce the powdered sugar slightly.
- Experiment with toppings: Try mixing in chocolate chips, toffee bits, or nut pieces for added texture and flavor.
Creative Twists
You can personalize your espresso cupcakes in several delightful ways:
- Add Nut Dimensions: Substitute some of the all-purpose flour with finely ground almonds for a nutty taste.
- Flavor Infusions: Experiment with different flavor extracts like almond or hazelnut for a unique twist.
- Frosting Variations: Implement flavored cream cheese or whipped cream frosting for a lighter finish.
- Dietary Swaps: If you’re looking for a gluten-free alternative, use almond flour instead of regular flour.
FAQs
What is the prep time for espresso cupcakes?
Prep time is about 15 minutes, with an additional bake time of 16–18 minutes, making it a quick and easy recipe.Can I use decaf espresso powder?
Absolutely! Decaf espresso powder is a great alternative if you’re sensitive to caffeine but still want that rich espresso flavor.What’s the best way to store leftover cupcakes?
Store them in an airtight container at room temperature for up to three days or freeze for longer storage.How can I make these cupcakes dairy-free?
Substitute the butter for a dairy-free alternative and use non-dairy milk for the brewed coffee.Can I make the frosting in advance?
Yes, the frosting can be prepared ahead of time and stored in the fridge. Just let it soften before using it to frost the cupcakes.
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