espresso cupcakes

Coffee cupcakes with espresso buttercream are a simple dessert that&#x27;s a must for coffee lovers!

Coffee Cupcakes

all-purpose flour

espresso powder

baking powder

salt

unsalted butter (at room temperature)

sugar

eggs

vanilla extract

full fat sour cream

milk

milk or heavy cream

espresso

Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.

Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.

Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.

Beat in the eggs and the vanilla.

Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.

Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.

Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.

Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.

Coffee cupcakes

Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.

Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.

With mixer on low, gradually beat in 4 cups of the powdered sugar.

Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth.  Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.

Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.

Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)

You can also store them in the freezer, tightly wrapped, for up to 2 months.

Espresso buttercream

Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

Espresso Cupcakes

Betty Crocker™ Super Moist™ chocolate fudge cake mix

Water, vegetable oil and eggs called

coffee powder

container (8 oz) mascarpone cheese

container Betty Crocker™ Whipped milk chocolate frosting

Chocolate-covered espresso beans,

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.

In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.

To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).

Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Top 2 espresso cupcakes recipes from across the web

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Coffee Cupcakes

Espresso Cupcakes

Top 2 espresso cupcakes recipes from across the web

The most viewed espresso cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coffee Cupcakes

Espresso Cupcakes

The most viewed espresso cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine