Easy Espresso Coffee Cupcake Recipe
Who doesn’t love coffee? Who doesn’t love cupcakes? This easy cupcake recipe puts two of the best things in the world together, and you are left with an amazing treat everyone will love.
This easy espresso coffee cupcake recipe is the result of a lot of trial and delicious error. The key to a perfect espresso coffee cupcake is a dense coffee flavor that is rich enough to be the star flavor, but not so intense that it overpowers every bite.
You want a cake consistency that stands up to the espresso flavor, but soft and fluffy enough to cushion your fall from that intense coffee kick.
The frosting should be sweet and creamy, but still have some bold coffee flavor.
This cupcake recipe accomplishes both of those things perfectly.
For the cupcakes:
1/2 cup of your favorite brewed coffee
1 teaspoon espresso powder
1/2 cup plus 3 tablespoons of soy milk (You can feel free to use full-fat dairy milk here, but the nutty creaminess of soy milk gives the cake a distinct coffee feel)
1 1/2 teaspoons vanilla extract
1 1/2 cups All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup white sugar
3/4 cup light brown sugar
For the frosting:
1 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon hazelnut or almond extract
1 teaspoon espresso powder
- Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.
- Measure out your coffee and whisk in the espresso powder until completely blended. Add the soy milk and vanilla extract and leave off to the side until ready.
- In a mixing bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Using your electric mixer if you have one, (You certainly could do this by hand, but an electric mixer makes it so much easier. Plus they’re fun.) beat the butter and sugars on medium speed until fluffy and frothy, which will take 3-5 minutes.
- Break the egg in a separate dish and add in slowly till combined. Reduce the speed to low and add the dry ingredients a little at a time. In between dry ingredient additions, add the coffee in slowly. Beat just until combined.
- Fill each cupcake liner about 2/3 full with batter. Bake for 18-22 minutes until a toothpick comes out clean from the middle. Cool completely.
- Begin the frosting by mixing the expresso and extracts together in a small bowl.
- Set aside. In the bowl of a stand mixer if you have one, whip the butter on high for five minutes.
- Reduce the speed to low and add the powdered sugar a little at a time. When done, scrape the sides of the bowl and increase speed to medium-high.
- Add the espresso until completely blended. If you’re feeling fancy you can use some frosting bags and apply rounded dollops or swirls to the cooled cupcakes. But a spoonful gently plopped on is just as good.
- If you want really get fancy you can put them into disposable coffee cups and really complete the whole “cafe” image!
- Now sit down with a good book and enjoy the fruits of your labor. Coffee and cupcakes…. heaven.
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