Espresso Cupcakes Recipe

Espresso Cupcakes
Espresso Cupcakes
Espresso cupcakes that give you a strong coffee hit.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ½ c strong brewed coffee
  • 1 ½ tsp espresso powder
  • 1 ⅓ c all purpose flour
  • ⅓ c cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 stick unsalted butter, softened
  • ½ c sugar
  • ½ c brown sugar
  • 1 egg, room temperature
  • ½ c milk
  • 1 tsp vanilla extract

Frosting ingredients

  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1 stick unsalted butter, softened
  • 1 to 2 c powdered sugar


  1. Add the espresso powder to the brewed coffee and leave to cool to room temperature.
  2. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  3. In a separate bowl mix together the flour, cocoa powder, baking powder, baking soda and salt.
  4. Beat the butter and both sugars together until light and fluffy.
  5. Add the egg and beat until combined.
  6. Combine the milk, brewed coffee mixture and vanilla.
  7. Slowly add the flour mix, alternating with the coffee mix, ending with the flour mix.
  8. Spoon the mixture into prepared muffin tin.
  9. Bake for 17 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer them to a wire rack to cool.
  10. To make the frosting, mix the espresso powder into the vanilla until dissolved and set aside.
  11. Beat the butter on a high speed until pale.
  12. Decrease the speed and add the powdered sugar. Beat for a few minutes until fluffy.
  13. Add the vanilla mix and continue beating until well incorporated.
  14. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.