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Espresso Cupcakes

Decadent Espresso Cupcakes That Will Wake Up Your Senses

Delightful Espresso Cupcakes that infuse rich coffee flavor with a creamy buttercream, ideal for brunch or dessert.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • ½ cup Unsalted Butter Melted for batter, room temperature for buttercream
  • ¾ cup Light Brown Sugar Provides sweetness and moisture
  • ½ cup Granulated Sugar Balances flavor
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla Extract
  • 1½ cups Cake Flour Soft crumb
  • 1 tablespoon Espresso Powder Not instant
  • 1½ teaspoons Baking Powder Ensure freshness
  • ½ teaspoon Kosher Salt Reduce if using table salt
  • ½ cup Brewed Espresso or Coffee Can substitute whole milk
For the Buttercream Frosting
  • ½ cup Unsalted Butter Room temperature
  • 1½ cups Powdered Sugar
  • 1 tablespoon Espresso Powder
Optional Garnish
  • Chocolate Covered Espresso Beans For garnish

Equipment

  • Cupcake pan
  • mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • Cooling rack
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together cake flour, baking powder, espresso powder, and kosher salt in a large bowl.
  3. Melt unsalted butter and mix with light brown sugar and granulated sugar. Add eggs and vanilla, whisking until smooth.
  4. Gradually mix half of the dry ingredients into the wet mixture, followed by the brewed espresso, then the remaining dry ingredients.
  5. Fill each cupcake liner halfway with batter and bake for 18-22 minutes until a toothpick comes out clean.
  6. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Beat softened butter, add powdered sugar and espresso powder, mixing until smooth. Adjust with heavy cream if necessary.
  8. Frost cooled cupcakes and garnish with chocolate covered espresso beans.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Use room temperature eggs and butter for better texture, and do not overmix the batter to preserve fluffiness.

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