Introduction

These espresso cupcakes offer a delightful blend of rich coffee flavor and tender crumb, perfect for any coffee lover. With a creamy espresso buttercream frosting, they make an elegant treat for special occasions or a simple pick-me-up.

The image shows a metal cupcake tray partly filled with light brown cupcakes that have a swirl of creamy coffee-colored frosting on top, each topped with specks of dark powder. One cupcake is tilted in the tray, revealing its ridged paper wrapper. The tray also holds a pile of shiny dark brown coffee beans in one empty slot, and the surrounding flat surface is fully covered in scattered coffee beans, all on a white marbled texture. The lighting highlights the smooth and textured surfaces of both the cupcakes and the coffee beans, creating a warm, inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 1/2 cups cake flour (substitute all purpose flour)
1 tablespoon espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup brewed espresso or coffee (substitute whole milk)
1 cup unsalted butter (room temperature, for frosting)
3 cups powdered sugar
2 teaspoons espresso powder (for frosting)
2 tablespoons heavy cream (as needed)
Chocolate covered espresso beans (optional, for garnish)

Instructions

Step 1: Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners.
Step 2: In a large bowl, whisk together the cake flour, baking powder, espresso powder, and salt until well combined.
Step 3: In a separate bowl, whisk the melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until fully combined.
Step 4: Stir the flour mixture into the wet ingredients in two parts: first about half, then the brewed espresso or coffee, followed by the remaining flour mixture. Mix until the batter is smooth and fully combined.
Step 5: Divide the batter evenly, pouring about ¼ cup into each cupcake liner, filling them about halfway.
Step 6: Bake for 18-22 minutes, or until a cake tester inserted in the center comes out clean.
Step 7: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
Step 8: For the espresso buttercream, in a stand mixer fitted with a paddle attachment, cream together the softened butter, powdered sugar, and espresso powder until smooth and creamy.
Step 9: Add heavy cream 1 tablespoon at a time as needed to thin the frosting, then beat on high speed for 4-5 minutes until the buttercream is light and fluffy.
Step 10: Frost the cooled cupcakes using your preferred piping tip or spreader.
Step 11: Garnish with chocolate covered espresso beans and a light dusting of espresso powder if desired.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor, but strong brewed coffee works well as a substitute.
For a dairy-free version, substitute the butter with a non-dairy alternative and use coconut cream instead of heavy cream.
Adding a pinch of cinnamon or cocoa powder to the batter can introduce an interesting flavor twist.
If you prefer a more intense coffee taste in the frosting, increase the espresso powder by half a teaspoon.
To make cupcakes extra moist, replace half of the brewed coffee with sour cream or yogurt.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

The image shows five brown cupcakes with light brown, swirled frosting on top, sprinkled with a fine dark powder, all sitting in a dark metal muffin tray. The cupcakes are arranged around a middle section filled with shiny dark brown coffee beans. The muffin tray is placed on a light cloth and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder has a more concentrated flavor. Use the same amount or slightly less for best results.

What if I don’t have cake flour?

You can substitute all-purpose flour for cake flour. To mimic cake flour’s texture, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons of cornstarch, then sift together before using.