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Espresso Cupcakes with Espresso Frosting

Recipe by Evelyn Marcella Rivera

Bold espresso cupcakes made with instant espresso powder and brewed coffee in both the batter and frosting. Rich, deeply flavored, and not subtle about it.

  • Total Time38 minutes
  • Yield12 cupcakes 1x

Ingredients

Units Scale

For the Espresso Cupcakes

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp instant espresso powder
  • 1/2 cup brewed espresso or strong coffee, cooled
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the Espresso Frosting

  • 1 cup unsalted butter, softened
  • 2.5 cups powdered sugar
  • 1 tbsp instant espresso powder
  • 1 tbsp brewed espresso, cooled
  • 1 pinch salt
  • chocolate shavings or cocoa powder, optional for garnish

Instructions

  1. Preheat and Set Up Preheat and Set Up: Heat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Cream the Butter and Build the Wet Mix Cream the Butter and Build the Wet Mix: Beat softened butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract and instant espresso powder, followed by the cooled brewed espresso.
  3. Whisk the Dry Ingredients Whisk the Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Bring It Together Bring It Together: Add the dry ingredients to the wet mixture gradually, folding until just combined. Stop as soon as you can’t see dry flour. Don’t overmix.
  5. Bake Bake: Fill each liner about two-thirds full. Bake for 16-18 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the Espresso Frosting Make the Espresso Frosting: Beat softened butter until smooth. Add powdered sugar in batches on low speed. Once incorporated, mix in espresso powder and brewed espresso. Beat until light and fluffy. Adjust consistency with more powdered sugar or a few drops of espresso as needed.
  7. Frost and Finish Frost and Finish: Pipe frosting onto fully cooled cupcakes. Garnish with cocoa powder, chocolate shavings, or a coffee bean if desired.

Notes

Make sure your butter is fully softened before creaming — leave it out for at least an hour. Always allow the brewed espresso to cool completely before adding to the batter or frosting. Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 380
  • Sugar: 34
  • Sodium: 180
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 44
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 85

Find it online: https://blesseddish.com/espresso-cupcakes-with-espresso-frosting/