Espresso Cupcakes

Michelle Harris

By
@LadybugMichelle

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


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Rating:
★★★★★ 21 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
20 Min
Method:
Bake

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
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

Step-By-Step

1Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2Preheat oven to 350 Line a standard size muffin tin with paper liners.
3Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4Beat 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.
5Divide 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.
6FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
7Using 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.
8Frost 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