Espresso Cupcakes
Moist espresso cupcakes with rich coffee buttercream, made with cake flour and brewed espresso for a tender crumb.
Ingredients
Espresso Cupcakes
- 1/2 cup unsalted butter, melted 113 g
- 1/2 cup light brown sugar 100 g
- 1/2 cup granulated sugar 100 g
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour 180 g (substitute all-purpose flour)
- 1 tablespoon espresso powder 6 g
- 1 1/2 teaspoons baking powder 6 g
- 1/4 teaspoon kosher salt
- 1/2 cup brewed espresso or coffee 120 ml (substitute whole milk)
Espresso Buttercream
- 1 cup unsalted butter, room temperature 226 g
- 3 cups powdered sugar 340 g
- 2 teaspoons espresso powder 4 g
- 2 tablespoons heavy cream 30 ml, as needed
- Chocolate-covered espresso beans optional
Instructions
Espresso Cupcakes
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Place liners in a 12-cup muffin tin.Mix Dry Ingredients:
In a large bowl, combine cake flour, baking powder, espresso powder, and salt with a whisk.Whisk Wet Ingredients:
In another bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until uniform.Combine Batter:
Add roughly half the flour mixture to the wet ingredients and stir, then pour in the brewed coffee and the rest of the flour mixture, mixing until just combined.Fill Cupcake Liners:
Fill each liner with about 1/4 cup (60 ml) batter (roughly half full).Bake Cupcakes:
Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center emerges clean.Cool Cupcakes:
Take the pan out and transfer cupcakes to a wire rack. Let cool entirely before adding frosting.
Espresso Buttercream
Make Espresso Buttercream:
Using a stand mixer fitted with a paddle, beat the softened butter, powdered sugar, and espresso powder until smooth and creamy.Adjust and Whip Buttercream:
If the buttercream is too thick, add 1-2 tablespoons heavy cream as needed, then whip on high speed for 4-5 minutes until light and airy.Frost Cupcakes:
Pipe frosting onto cooled cupcakes (e.g., using a Wilton 1M tip).Garnish Cupcakes:
If desired, garnish with chocolate-covered espresso beans and an extra dusting of espresso powder.