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Espresso Cupcakes with Espresso Buttercream and Chocolate Covered Espresso Beans Recipe

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4.2 from 13 reviews

Delicious espresso cupcakes topped with a smooth espresso buttercream frosting. These moist and flavorful cupcakes are perfect for coffee lovers and feature a rich espresso taste in both the cake and frosting, making them an elegant dessert option for any occasion.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

  • 1/2 cup unsalted butter (melted)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour (substitute all purpose flour)
  • 1 tablespoon espresso powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup brewed espresso or coffee (substitute whole milk)

Espresso Buttercream Frosting

  • 1 cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 2 teaspoons espresso powder
  • 2 tablespoons heavy cream (as needed)
  • Chocolate covered espresso beans (optional)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, espresso powder, and kosher salt to evenly distribute the leavening agents and espresso flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and combined.
  4. Combine Batter: Stir in about half of the flour mixture into the wet ingredients. Then add the brewed espresso or coffee, followed by the remaining flour mixture. Mix everything until just fully combined, careful not to overmix.
  5. Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them about halfway to allow room for rising.
  6. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean when the cupcakes are fully baked.
  7. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Espresso Buttercream: In a stand mixer fitted with the paddle attachment, beat the room temperature butter with powdered sugar and espresso powder until smooth and creamy.
  9. Adjust Frosting Texture: Add 1 to 2 tablespoons of heavy cream as needed to thin the frosting slightly, then beat on high speed for 4-5 minutes until light and fluffy.
  10. Frost Cupcakes: Use a piping bag fitted with a Wilton 1M tip or your preferred method to frost the cooled cupcakes evenly with the espresso buttercream.
  11. Garnish (Optional): Top the frosted cupcakes with chocolate covered espresso beans and an extra sprinkle of espresso powder for a decorative finish and enhanced espresso flavor.

Notes

  • You can substitute brewed espresso with strong brewed coffee if espresso is unavailable.
  • All-purpose flour can be used instead of cake flour as a substitute.
  • Make sure eggs and butter are at room temperature to ensure proper mixing and texture.
  • Allow cupcakes to cool completely before frosting to prevent frosting from melting.
  • The heavy cream in the frosting can be adjusted to achieve desired consistency.
  • Chocolate covered espresso beans add a decorative touch and intensify the espresso flavor but are optional.

Find it online: https://cheftinaskitchen.com/espresso-cupcakes-with-espresso-buttercream-and-chocolate-covered-espresso-beans-recipe/