Have you ever wanted to drink your coffee and eat it to?? Then you need these espresso cupcakes!! A rich, coffee flavored cupcake base topped with creamy espresso buttercream; these should count as breakfast!
Kyle doesn't drink coffee (he hates it) and even he loves these cupcakes!!
- Espresso powder - This is one of my most loved kitchen ingredients!! Since this is the main source of flavor for both the cupcakes and the buttercream, I recommend using a high quality espresso powder! King Arthur is my favorite brand!
- Note: espresso powder is NOT the same as instant espresso!! Espresso powder is much more flavorful and more finely ground, making it more suitable for baking.
- Brewed coffee - I love adding brewed coffee or espresso to the cupcakes for an even richer coffee flavor! However, if you don't want to brew just ½ cup of coffee, you can swap it out for water or milk.
For chocolate mocha cupcakes, reduce the flour by ¼ cup and add in ½ cup unsweetened cocoa powder, for a delicious chocolate/coffee combo!
You might also like my brown butter dirty chai cupcakes!!
cupcake decorating tips
- Make sure you let the cupcakes cool completely before frosting!!
- To decorate all of my cakes and cupcakes, I use this Wilton Decorating Kit and I love it! It’s super easy to use and has a ton of tips in different sizes. For these cupcakes, I used the 1M tip.
- Top with chocolate covered espresso beans, if desired.
- These espresso cupcakes pair perfectly with a big cup of coffee!!
If you make these espresso cupcakes, please leave us a rating and review at the bottom of the page! This provides helpful feedback to both me and other readers! Happy baking!
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, espresso powder, and salt together in a large bowl.
- In a separate bowl, whisk the melted butter, sugar, eggs, and vanilla together until combined.
- Stir in about half of the flour mixture. Then stir in the brewed coffee and the rest of the flour mixture and mix until fully combined. The batter will be thin.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack.
- Let cupcakes cool completely before frosting.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, espresso powder, and vanilla until smooth and creamy.
- Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
- Frost cooled cupcakes. I used a Wilton 1M tip for these photos.
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