Michelle Harris Recipe

Espresso Cupcakes

By Michelle Harris LadybugMichelle


Rating:
Serves:
12
Prep Time:
Cook Time:
Method:
Bake
Comments:

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
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

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

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121 Comments

user
Patricia Power starcomet
Jun 11, 2015
to Ruth Zander== go to www. ABOUT.COM CULINARY ARTS, and there a number of charts than will help[ convert all of the measurements
user
Judy Wisenburn Padoo
Jul 15, 2013
Lots of room for variation on this depending on how strong you like your coffee flavor.
user
Bonny Bailey Bonnyb
Jul 15, 2013
I used Nescafe instant coffee (it's either dark roast or columbian) it's a very fine ground instant coffee and it worked fine.
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Judy Wisenburn Padoo
Jul 13, 2013
In the coffee aisle at grocery store. It is just INSTANT ESPRESSO. it is fine so some refer to it as powder. I forgot the name of the brand available in my area but the label is red -white -green (colors of Italy's flag )
user
Kathleen Hurlimann Kathleen_Hurlimann
Jul 13, 2013
Kathleen Hurlimann

I have never heard of Espresso Powder. Where do I find it?