Get Your Buzz On with Homemade Espresso Cupcakes!
Are you ready to add a little extra pep to your step and your sweets? If you’re a coffee lover like me, prepare to be absolutely thrilled! This isn’t just any cupcake recipe; it’s a celebration of rich, bold coffee flavor baked into a perfectly moist cake and topped with a luscious, dreamy frosting. Get ready to taste the zing in your sweets like never before with this Espresso Cupcakes Recipe!!
What makes these Espresso Cupcakes truly special is that we’re infusing them with freshly brewed coffee in the cupcake batter itself, alongside a powerful punch of espresso powder. This dynamic duo ensures every bite is packed with that deep, aromatic coffee essence we crave. And then, we take it up another notch with a truly decadent espresso frosting, also featuring both fresh brew and espresso powder, to create a harmonious coffee symphony.
These cupcakes are perfect for coffee breaks, dessert with friends, or whenever you need a delightful pick-me-up. They’re surprisingly easy to make and guaranteed to impress anyone who loves the robust flavor of coffee. So, grab your apron and your favorite mug; it’s time to bake up some pure, caffeinated bliss!
More fun homemade cupcake recipes:
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Milk and Cookies Cupcake: No one can resist a delicious, fun cupcake, right? Well, just wait until you see this yummy and mouthwatering Milk & Cookies Cupcake Recipe! Oh, my! It will make your mouth water just looking at it! The best part is it tastes as good as it looks!
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Extreme Kit Kat Cupcakes: There is something so much fun about “extreme” cupcakes, don’t you agree? Yes, they are piled high but they are oh so delicious! Kit Kat lovers will rejoice in these extreme Kit Kat Cupcakes! All the delicious flavors you expect loaded into a yummy cupcake!
Ingredients:
For the cupcakes –
- ½ c unsalted butter, softened
- ½ c brown sugar
- ½ c sugar
- 2 eggs
- 1 t vanilla
- ½ c fresh-brewed coffee or cold brew
- 1 ½ c flour
- 1 T espresso powder
- 1 ½ t baking powder
- ½ t salt
For the frosting –
- 1 c unsalted butter
- 4 c powdered sugar
- 1 T espresso powder
- 2-3 T coffee or cold brew
- ½ t salt
- Coffee beans, to decorate
Directions:
- Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar, and brown sugar. Cream until smooth.
- Add in the eggs, vanilla and coffee and mix until combined, scraping down the sides often.
- Add in the flour, espresso powder, baking powder, and salt. Mix until combined, scraping down the sides as needed.
- Divide the batter between each of the cupcake liners, filling each about ½-⅔ full.
- Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
- For the frosting – in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, espresso powder, and salt. Mix on low until combined.
- Add in the remaining powdered sugar and the coffee.
- Mix on low until combined. Bump up the speed and mix on medium until the frosting is smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a dollop of frosting on each cupcake and top with a coffee bean to decorate.
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
Print the Recipe:
Expresso Cupcakes Recipe
These cupcakes are perfect for coffee breaks, dessert with friends, or whenever you need a delightful pick-me-up. They're surprisingly easy to make and guaranteed to impress anyone who loves the robust flavor of coffee. So, grab your apron and your favorite mug; it's time to bake up some pure, caffeinated bliss!
Ingredients
- For the cupcakes -
- ½ c unsalted butter, softened
- ½ c brown sugar
- ½ c sugar
- 2 eggs
- 1 t vanilla
- ½ c fresh brewed coffee or cold brew
- 1 ½ c flour
- 1 T espresso powder
- 1 ½ t baking powder
- ½ t salt
- For the frosting -
- 1 c unsalted butter
- 4 c powdered sugar
- 1 T espresso powder
- 2-3 T coffee or cold brew
- ½ t salt
- Coffee beans, to decorate
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
- In the bowl of a stand mixer combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the eggs, vanilla and coffee and mix until combined, scraping down the sides often.
- Add in the flour, espresso powder, baking powder, and salt. Mix until combined, scraping down the sides as needed.
- Divide the batter between each of the cupcake liners, filling each about ½-⅔ full.
- Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, espresso power and salt. Mix on low until combined.
- Add in the remaining powdered sugar and the coffee.
- Mix on low until combined. Bump up the speed and mix on medium until the frosting is smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a dollop of frosting on each cupcake and top with a coffee bean to decorate.
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