Real Recipes From Real Home Cooks ®

espresso cupcakes

(21 ratings)
Blue Ribbon Recipe by
Michelle Harris
Clinton, UT

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

Blue Ribbon Recipe

These cupcakes are perfect for the coffee lover. The espresso in the cupcake itself enhances the chocolate flavor. Homemade espresso frosting is sweet, creamy, and full of espresso flavor. Dissolving the espresso powder is a great technique and really infuses the espresso flavor. The combination of the cupcake and frosting is perfect and reminds us of mocha. We topped ours with a bit of grated dark chocolate and a chocolate covered espresso bean. Yum!

— The Test Kitchen @kitchencrew
(21 ratings)
yield 16 -17
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For espresso cupcakes

  • 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
  • 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
  • 1/2 c
    light brown sugar
  • 1
    egg, room temperature
  • 1 c
    unsalted butter, room temperature
  • 2 1/2 c
    powdered sugar
  • 1 1/2 tsp
    vanilla extract
  • 1 1/2 tsp
    espresso powder

How To Make espresso cupcakes

  • Dissolving espresso powder in hot coffee.
    Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
  • Muffin tins with paper liners.
    Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
  • Flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
    Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Adding an egg to beaten butter and sugar.
    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.
  • Milk, brewed coffee mixture, and vanilla in a measuring cup.
    In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
  • Slowly adding flour and coffee mixture to sugar and butter.
    Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
  • Batter divided amongst the liners.
    Divide the batter evenly between the liners.
  • Espresso cupcakes baking in the oven.
    Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
  • Dissolving espresso powder in vanilla extract.
    FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
  • Whipping butter and powdered sugar.
    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 the 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.
  • Adding espresso/vanilla to the bowl.
    Add the espresso and vanilla mixture.
  • Vanilla and espresso completely incorporated.
    Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
  • Frosting the cupcakes.
    Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!