Espresso Cupcakes with Creamy Espresso Buttercream and Chocolate Covered Espresso Beans Recipe
Delight in these rich and moist Espresso Cupcakes topped with a creamy espresso buttercream frosting. Perfect for coffee lovers, these cupcakes combine the deep flavors of brewed espresso and espresso powder in both the cake and frosting, creating an indulgent treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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 (or 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 (or substitute whole milk)
Buttercream Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 2 teaspoons espresso powder
- 2 tablespoons heavy cream (as needed)
- Chocolate covered espresso beans (optional for garnish)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, espresso powder, and kosher salt until evenly combined to ensure uniform rising and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Incorporate Dry Ingredients and Espresso: Stir about half of the dry flour mixture into the wet ingredients until just combined. Then add the brewed espresso or coffee and mix in. Finally, fold in the remaining dry ingredients until the batter is smooth and fully combined without overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them about halfway to allow room for rising during baking.
- Bake Cupcakes: Place the pan in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Make Espresso Buttercream: In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and espresso powder until smooth and creamy for about 3-4 minutes on medium speed.
- Adjust Consistency: Add 1-2 tablespoons of heavy cream, as needed, to thin out the buttercream to your desired spreading consistency. Beat on high speed for 4-5 minutes until the frosting is light, fluffy, and easy to pipe.
- Frost Cupcakes: Use a piping bag fitted with a Wilton 1M tip or a spatula to frost the cooled cupcakes evenly and attractively.
- Garnish and Serve: Optionally, top each cupcake with chocolate covered espresso beans and an extra sprinkle of espresso powder for added texture and a decorative coffee touch.
Notes
- To make this recipe without espresso, substitute brewed coffee or hot water infused with instant coffee granules.
- Ensure eggs are at room temperature for better batter consistency.
- You can substitute cake flour with all-purpose flour but expect a slightly denser texture.
- For a dairy-free version, replace butter with vegan margarine and use non-dairy milk alternatives.
- Cupcakes are best enjoyed within 2 days but will keep stored in an airtight container in the refrigerator for up to 3 days.
Keywords: espresso cupcakes, coffee cupcakes, espresso buttercream, mocha cupcakes, coffee flavored dessert
