Michelle Harris Recipe

Espresso Cupcakes

By Michelle Harris LadybugMichelle


Recipe Rating:
 20 Ratings
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Michelle's Story

Not sure where this recipe came from, got it from a friend. Enjoy!!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfect for the coffee lover! The only that could make these cupcakes better? Eating them with a steaming hot cup of coffee, of course.

Ingredients

1 1/3 c
all purpose flour
1/3 c
unsweetened cocoa powder
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1/2 c
whole milk
1/2 c
strong brewed coffee
1 1/2 - 2 tsp
espresso powder
1 tsp
vanilla extract
1/2 c
unsalted butter at room temperature
Find more recipes at goboldwithbutter.com
1/2 c
sugar
1/2 c
light brown sugar
1
egg at room temperature
ESPRESSO BUTTERCREAM FROSTING
1 c
unsalted butter at room temperature
Find more recipes at goboldwithbutter.com
2 1/2 c
powdered sugar
1 1/2 tsp
vanilla extract
1 1/2 tsp
espresso powder
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Directions Step-By-Step

1
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2
Preheat oven to 350 Line a standard size muffin tin with paper liners.
3
Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4
Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5
Divide the batter evenly between the 12 liners. Baking for 17-20 minutes, or until a toothpick inserted in the center of cupcake comes out clean. Allow to cool completely before frosting.
6
FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
7
Using the whisk attachment of a stand mixer whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of bowl. Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium- high until it's completely incorporated, scraping the sides as necessary.
8
Frost the completely cooled cupcakes, decorate as desired and be prepared to have your tastebuds wowed!

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Cupcake Collection
Other Tag: Quick & Easy