Description
Delight in these rich and flavorful Espresso Cupcakes featuring a moist coffee-infused cake base topped with a creamy, luscious espresso buttercream. Perfect for coffee lovers, these cupcakes make a fantastic breakfast treat or an indulgent dessert.
Ingredients
Espresso Cupcakes
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour (can substitute all-purpose flour)
- 1 tablespoon espresso powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup brewed espresso or coffee (can substitute whole milk)
Espresso Buttercream
- 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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, espresso powder, and kosher salt until evenly mixed. This ensures even distribution of leavening and espresso flavor.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until fully combined, creating a smooth and homogenous mixture.
- Incorporate Flour Mixture and Coffee: Add about half of the dry flour mixture to the wet ingredients and stir gently. Then add the brewed espresso or coffee followed by the remaining flour mixture. Mix until the batter is thoroughly combined and smooth without overmixing to maintain cupcake tenderness.
- Fill Cupcake Liners: Pour approximately ¼ cup of batter into each cupcake liner, filling them roughly halfway to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a cake tester inserted into the center of a cupcake comes out clean, indicating they are cooked through.
- Cool Cupcakes: Remove cupcakes from the pan and transfer to a wire rack. Let them cool completely to room temperature to prevent the buttercream from melting when frosting.
- Prepare Espresso Buttercream: In a large bowl, beat the room temperature unsalted butter until creamy. Gradually add the powdered sugar and espresso powder, mixing until smooth. Add heavy cream as needed to reach a fluffy, spreadable consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the espresso buttercream using a piping bag or a spatula for a clean finish.
- Garnish: Optionally, decorate each cupcake with a chocolate covered espresso bean for an extra touch of elegance and flavor.
Notes
- Using brewed espresso gives a stronger coffee flavor; substitute with coffee or milk if preferred.
- Ensure cupcakes are completely cool before frosting to avoid melting buttercream.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Espresso powder can be found in most grocery stores or specialty coffee shops.
- Substituting cake flour with all-purpose flour is possible but may slightly affect the cupcake’s tenderness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
