Espresso Cupcakes

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

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
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
2 1/2 c powdered sugar
1 1/2 tsp vanilla extract
1 1/2 tsp espresso powder

The Cook

Michelle Harris Recipe
x1
Lightly Salted
Clinton, UT (pop. 20,426)
LadybugMichelle
Member Since Aug 2011
Michelle's notes for this recipe:
Not sure where this recipe came from, got it from a friend. Enjoy!!!
Make it Your Way...

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

Directions

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!
Comments

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user Michelle Harris LadybugMichelle - Aug 13, 2011
Michelle Harris [LadybugMichelle] has shared this recipe with discussion group:
TRIED & TRUE RECIPES
user Kitchen Crew JustaPinch - Sep 23, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Sep 23, 2011
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Sep 24, 2011
Congratulations Michelle on your first blue ribbon!
user deb baldwin messinthekitchen - Sep 24, 2011
deb baldwin [messinthekitchen] has shared this recipe with discussion group:
Everything Desserts made Easy

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