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Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe

Espresso Cupcakes with Espresso Frosting : Bold & Sweet Recipe
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5 from 25 reviews

Delight in the rich and bold flavors of these Espresso Cupcakes topped with a smooth espresso frosting. Perfectly moist with a subtle coffee kick, these cupcakes bring together cocoa and espresso in a luscious treat ideal for coffee lovers and dessert aficionados alike.

Ingredients

Scale

For the Espresso Cupcakes:

  • 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 Espresso 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

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and easy removal later.
  2. Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating thoroughly after each addition for a smooth batter. Stir in the vanilla extract and instant espresso powder followed by the cooled brewed espresso to infuse the batter with coffee flavor.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix to maintain a tender crumb in your cupcakes.
  5. Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven 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.
  6. Make the Frosting: In a clean mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed to prevent sugar dust clouds. Once fully combined, blend in the instant espresso powder and brewed espresso. Beat the frosting until it becomes light and fluffy. Adjust the consistency if needed by adding more powdered sugar to thicken or a few drops of espresso to thin.
  7. Frost and Garnish: Transfer the frosting to a piping bag and elegantly frost the cooled cupcakes. Garnish with chocolate shavings, a light dusting of cocoa powder, or coffee beans as desired for a finishing touch.

Notes

  • Use room temperature eggs and butter for better mixing and light texture.
  • Instant espresso powder can be found in most grocery stores and intensifies coffee flavor without added liquid.
  • Be careful not to overbake the cupcakes to keep them moist.
  • The brewed espresso in both batter and frosting adds depth to the coffee flavor.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days.
  • Allow cupcakes to cool completely before frosting to prevent melting.

Nutrition

Keywords: espresso cupcakes, coffee cupcakes, espresso frosting, chocolate espresso dessert, easy cupcake recipe, coffee lover dessert

Find it online: https://todayfoodrecipe.com/espresso-cupcakes-with-espresso-frosting-bold-and-sweet-recipe/