Print

Espresso Cupcakes with Espresso Frosting : Bold & Sweet

Print Recipe

If you’re a coffee lover with a sweet tooth, this one’s for you. These Espresso Cupcakes with Espresso Frosting are the ultimate treat that combines rich chocolate, bold espresso, and silky smooth buttercream into one decadent dessert.

Ingredients

Scale

For the Espresso Cupcakes:

  • 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

For the Espresso Frosting:

  • 1 cup unsalted butter, softened

  • 2½ cups powdered sugar

  • 1 tablespoon instant espresso powder

  • 1 tablespoon brewed espresso, cooled

  • Pinch of salt

  • Optional: extra cocoa powder or chocolate shavings for garnish

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Mix the Wet Ingredients

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and instant espresso powder, followed by the brewed espresso.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

4. Combine

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—just enough to incorporate everything smoothly.

5. Bake

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. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

6. Make the Frosting

In a mixing bowl, beat softened butter until creamy. Add powdered sugar in batches, mixing on low to avoid a sugar cloud. Once incorporated, mix in instant espresso powder and brewed espresso. Beat until light and fluffy. If needed, adjust consistency with more powdered sugar or a few drops of espresso.

7. Frost and Garnish

Transfer the frosting to a piping bag and frost cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or coffee beans if desired.

Notes

  • Use room temperature ingredients to help everything blend smoothly.

  • Don’t overbake—check at the 16-minute mark to keep them soft and moist.

  • Sift your dry ingredients to prevent clumps and ensure a light crumb.

Nutrition

Keywords: Espresso Brownie Cupcake With Coffee Buttercream

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