Description
Delightful espresso cupcakes infused with rich coffee flavor, topped with creamy espresso frosting. Perfect for gatherings or quiet evenings at home.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup brewed espresso or strong coffee, cooled
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners.
- Cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, instant espresso powder, and brewed espresso.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Whisk until well blended.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be cautious not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring onto a wire rack to cool completely.
Notes
For an intense coffee flavor, use espresso powder. Allow cupcakes to cool completely before frosting.