Description

Indulge in these Espresso Cupcakes with Espresso Frosting. These moist cupcakes are infused with deep coffee flavor and topped with a rich, velvety espresso frosting. It’s an unforgettable dessert experience offering a perfect balance of robust coffee taste and delicate sweetness.

Ingredients

Scale

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup strong brewed espresso, cooled
For the Espresso Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder
1/3 cup strong brewed espresso, cooled
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
Carefully stir in the boiling water and then the cooled espresso. The batter will be thin.
Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the espresso frosting. In a large bowl, beat the softened butter until creamy.
Gradually add the sifted confectioners’ sugar and cocoa powder, alternating with the cooled espresso, beating on low speed until combined.
Add the vanilla extract and salt. Increase the speed to medium-high and beat for 3-5 minutes until the espresso frosting is light and fluffy.
Once the cupcakes are completely cool, frost them generously with the sweet espresso cupcake frosting.
Enjoy your delicious espresso cupcakes with espresso frosting!

Notes

Ensure your espresso is cooled before adding it to the batter and frosting to prevent cooking the eggs or melting the butter.
For a richer chocolate flavor, use dark cocoa powder.
If you prefer a less intense coffee flavor, reduce the amount of espresso slightly.
Store frosted cupcakes in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: Approximately 350-400 calories (will vary based on exact ingredients and frosting amount)
Sugar: Approximately 40-50g
Sodium: Approximately 150-200mg
Fat: Approximately 15-20g
Saturated Fat: Approximately 8-10g
Unsaturated Fat: Approximately 7-10g
Trans Fat: 0g
Carbohydrates: Approximately 50-60g
Fiber: Approximately 2-3g
Protein: Approximately 4-5g
Cholesterol: Approximately 40-50mg

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