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Espresso Coffee Cupcakes

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Deliciously rich chocolate cupcakes infused with bold espresso, topped with creamy espresso buttercream frosting.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup brewed coffee
  • 1 tbsp instant espresso powder
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 2 tbsp brewed coffee
  • 1 tbsp instant espresso powder

Instructions

  1. Preheat the oven and prepare the cupcake tin. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Combine the dry ingredients. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Cream the butter and add eggs. Cream the softened butter until light and fluffy, then add the eggs one at a time.
  4. Combine coffee and espresso. Dissolve the instant espresso powder in the brewed coffee and add to the butter mixture, alternating with dry ingredients.
  5. Fill and bake. Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes.
  6. Cooling time. Let the cupcakes cool completely in the tin before transferring to a wire rack.
  7. Prepare the espresso buttercream frosting. Beat together the softened butter and powdered sugar until creamy, then add brewed coffee and instant espresso powder.
  8. Frost the cupcakes. Pipe or spread the espresso buttercream frosting atop the cooled cupcakes.

Notes

For best results, don’t overmix the batter. These cupcakes can be made gluten-free and can be frozen unfrosted for up to 2 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/espresso-cupcakes-recipe/

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