Espresso Cupcakes with Espresso Frosting
Rich mocha espresso cupcakes topped with bold, silky espresso buttercream.
Ingredients
Ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1 tablespoon instant espresso powder
- 0.5 cup brewed espresso or strong coffee cooled
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter softened
- 2.5 cups powdered sugar
- 1 tablespoon brewed espresso cooled
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners, repeating with a second tin or baking in two batches to make 24 cupcakes total.
- In a large mixing bowl, beat 0.5 cup softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla bean paste and instant espresso powder until combined.
- With the mixer on low speed, slowly pour in the 0.5 cup cooled brewed espresso or strong coffee and mix until the liquid is fully incorporated; the batter will look slightly loose.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 0.25 teaspoon salt until well combined.
- Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until no dry streaks remain; do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- To make the frosting, beat 1 cup softened butter in a clean bowl on medium speed until smooth and creamy, about 1 to 2 minutes.
- Gradually add the powdered sugar, 0.5 cup at a time, beating on low speed after each addition until incorporated, then increase to medium speed and beat until light and fluffy.
- Add 1 tablespoon cooled brewed espresso and a pinch of salt to the frosting, then beat again until the mixture is smooth, fluffy, and spreadable.
- Transfer the espresso frosting to a piping bag fitted with your favorite tip, or use an offset spatula to spread, and frost the cooled cupcakes.
- Garnish the frosted cupcakes with chocolate shavings, a dusting of cocoa powder, or coffee beans if desired, and serve.
Notes
- Use fully cooled espresso or coffee for both the batter and frosting to keep the butter from melting and separating.
- For the best texture, bring eggs and butter to room temperature before you start mixing.
- Store unfrosted cupcakes covered at room temperature for up to 2 days; store frosted cupcakes in an airtight container at cool room temperature for 2 to 3 days or refrigerate for up to 5 days.
- For the best texture, bring eggs and butter to room temperature before you start mixing.
- Store unfrosted cupcakes covered at room temperature for up to 2 days; store frosted cupcakes in an airtight container at cool room temperature for 2 to 3 days or refrigerate for up to 5 days.