6 Delicious Coffee Desserts: Espresso Cupcakes & More
These espresso cupcakes are made with espresso and brewed coffee. They are super moist and have the fluffiest espresso buttercream. Plus, enjoy 5 more recipes above!
Ingredients
Espresso Cupcakes
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 2 eggs, large
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/4 cup brewed black coffee, warm, can be instant
- 1 tsp instant espresso
Espresso Buttercream
- 1 cup unsalted butter, at room temperature
- 3 cup confectioners sugar
- 2 tsp water
- 1 tsp instant espresso
- 1 tsp milk , or cream
- chocolate covered espresso beans, optional
Equipment
Instructions
Make the Cupcakes
- Preheat the oven to 350° F. In the bowl of a hand or stand mixer fitted with the paddle attachment, combine the 2 cups all purpose flour, 1/2 cup sugar, 1/2 cup brown sugar, 1/4 tsp kosher salt, 1/4 tsp baking soda, and 1/2 tsp baking powder and mix on low speed.
- Add the eggs one at a time mixing In between. Next add In the 1/2 cup vegetable oil. Mix on low- medium speed until combined. About 30 seconds.
- Slowly pour the 1/2 cup milk in. In a measuring cup combine the 1/4 cup brewed coffee and 1 tsp instant espresso and combine. Slowly pour the coffee mixture into the batter. Mix until combined.
- Line a 12 cup cupcake tin with liners and fill only 2/3rd of the way up. Bake for 20-22 minutes until the cupcakes are puffed up and springy in the middle.
Make the buttercream
- In the bowl of a hand or stand mixer fitted with the paddle attachment, combine the 1 cup softened butter and 3 cups confectioners sugar. Mix on low- medium speed for 2 minutes until creamy.
- In a small bowl combine the 2 tsp water with 1 tsp Instant espresso and mix. Turn the mixer on low and add In the coffee and milk. Move to medium speed and mix until creamy and light, 1-2 minutes.
- Frost the cupcakes with the buttercream and top with chocolate covered espresso beans if desired.
Notes
These cupcakes do not have to be refrigerated. Keep them in an airtight container on at room temperature.
To make brewed coffee with instant coffee combine 1/2 teaspoon instant coffee with 2oz hot water.
Do not fill the cupcakes all the way to the top or they will overflow! They need room to rise so only fill 2/3rd of the way.
Serving: 1cupcake, Calories: 410kcal, Carbohydrates: 64g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 108mg, Potassium: 64mg, Fiber: 1g, Sugar: 47g, Vitamin A: 521IU, Calcium: 36mg, Iron: 1mg
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