Espresso Cupcakes

Michelle Harris


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

Blue Ribbon Recipe

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


★★★★★ 21 votes

15 Min
20 Min


Add to Grocery List

  • 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 at room temperature

  • 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

How to Make Espresso Cupcakes


  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!

Printable Recipe Card

About Espresso Cupcakes

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

Show 124 Comments & Reviews

27 Blue Ribbon Chocolate Cake Recipes

27 Blue Ribbon Chocolate Cake Recipes

Kitchen Crew @JustaPinch

Chocoholics rejoice! 27 Blue Ribbon chocolate cake recipes that will make all your chocolate dreams come true. We suggest adding a gallon of milk to your grocery list today.

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

12 Heavenly Pound Cake Recipes

12 Heavenly Pound Cake Recipes

Kitchen Crew @JustaPinch

We love us some pound cakes, the mouth-watering amazingness is always worth the extra time on the treadmill. Here are some of our favorites!