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–+ servings
Espresso cupcakes on a white surface next to chocolate covered espresso beans in a bowl
5 stars (1 rating)

The Best Fluffy Espresso Cupcakes

Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 12 cupcakes
These espresso cupcakes use both brewed coffee and instant espresso powder for a punch of flavor. The cupcake is light and fluffy and is topped with a delicious espresso buttercream frosting. If your'e a coffee lover you'll love these cupcakes!
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Ingredients

  • 2 cups (250 g) all purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 1/2 tsp (0.5 tsp) baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/4 tsp (0.25 tsp) kosher salt
  • 1/2 cup (109 g) vegetable oil
  • 2 (2) eggs, large
  • 1/2 cup (122 g) milk, any kind
  • 1/4 cup (59.15 g) brewed instant coffee
  • 1/2 tsp (0.5 tsp) instant espresso

Instructions
 

  • Dry ingredients whisked together in a stainless steel mixing bowl
    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.
  • Cupcake batter in a 12 cup muffin tin on a grey surface
    Line a 12 cup cupcake tin with liners and fill only 2/3rd of the way up. Bake for 18-20 minutes until the cupcakes are puffed up and springy in the middle.
  • One espresso cupcake with it sliber pulled down on a gray surface
    Top with Espresso buttercream frosting or coffee frosting.

Notes

Instant espresso is not the same as espresso powder. This recipe uses instant espresso granules that are easily found in any grocery store. 
Serving: 1cupcake, Calories: 177kcal, Carbohydrates: 38g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 109mg, Potassium: 234mg, Fiber: 1g, Sugar: 18g, Vitamin A: 56IU, Calcium: 43mg, Iron: 1mg
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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