Espresso cupcakes

Espresso cupcakes: This satisfying cupcake is the perfect dessert to have if you’re a coffee lover. It is light and fluffy, almost making you forget you are eating a cupcake. All the flavors in the cupcake and buttercream work together in perfect harmony and you are in for a treat with every bite.

Why we love this espresso cupcake:

This cupcake has captured the heart (and tastebuds) of my family. We are BIG coffee lovers and we love to sit together and have our coffee. We call it the “Coffee Chat”, where everything coffee is allowed. So why not make it into a cupcake? This cupcake was tested and immediately loved by everyone.

• Tasty: The flavors of this cupcake is satisfying, rich, and has a strong coffee flavor, but the buttercream tone it down with chocolate flavor.
• Simple: Using simple ingredients, you can adjust the coffee strenght to your liking.
• Perfect anytime: It is a perfect snack or dessert for everyone. You like sweet treats? The buttercream is simply divine. You prefer your dessert less sweet, the cupcake will be your favorite one.

Ingredients to make this recipe

Cupcakes:

• ½ cup milk
• ½ tablespoon lemon juice (either the juice of half a lemon or the juice you buy in the store)
• 1 ¾ cup unbleached all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup softened salted butter
• ¾ cup raw sugar (you could use granulated sugar if you prefer)
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup cooled espresso coffee (or any strong coffee)

Mocha buttercream:

• 1 cup softened salted butter
• 3 ½ cup powder sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ½ tablespoon meringue powder (optional)
• 2 tablespoons cocoa powder
• 1 tablespoon espresso powder (optional)

Tools you will need

• Cupcake pan ( I use a USA pan)
• Hand mixer (I used Oster heatsoft)
• Stand-Up mixer (Bosh Universal Mixer)
• Measuring cups
• Clear mixing bowls (Anchor and Hockings Glassware)

Instructions for the espresso cupcakes:

Cupcakes:

1. Preheat oven to 350 degrees Fahrenheit
2. Line a muffin pan with cupcake liners. Set aside
3. In a bowl or a measuring cup, combine milk and lemon juice. Mix and set aside.
4. In a medium size mixing bowl, combine flour, salt, and baking powder. Mix until combine and set aside.
5. In a large bowl with a hand mixer, beat the butter and sugar. Mix until it is nice and creamy.
6. Mix in the egg, and vanilla extract.
7. Add the milk/lemon mixture and 1/2 of the dry mixture to the wet mixture. Mix until you have no more dry flour.
8. Finally add in the cooled coffee and the rest of the dry mixture. Mix until all dry ingredients are incorporated. Be careful not to overmix.
9. Fill each of the cupcake liners to ¾ full.
10. Bake the cupcakes, in the preheated oven for 19-21 minutes.
11. The cupcake should be cooked once a toothpick comes out clean when inserted in the center of the cupcake.
12. Allow the cupcakes to cool off completely before frosting.

Coffee buttercream:

1. In a stand-up mixer with a whisk attachment, beat the butter until creamy.
2. Then add in 1 cup of powder sugar, salt, cinnamon, and vanilla extract.
3. Add in an additional 1 cup powder sugar, heavy cream, and meringue powder.
4. Once all blended, add in the rest of the powder sugar, cocoa powder, and espresso powder.
5. Place half of the buttercream in a piping bag.

Assemble:

1. Pipe each of the cupcakes with buttercream.
2. Place a coffee bean on each of the cupcakes if you so desire.
3. Serve and Enjoy!

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Baker’s Notes

Substitutions

• The milk and lemon juice can be substituted with regular buttermilk.
• We use 1/2 cup of espresso. If you prefer a more subtle coffee taste, add 1/4 cup of strong brewed coffee and complete with water until you obtain 1/2 cup total

Skills

• We love to add meringue powder to our buttercream as it helps to stabilise the buttercream. This way I use less sugar and the buttercream holds better.
• If you don’t have a pipping bag, don’t worry. You can use a ziplock bag and cut the corner.

Storage

• You can store to cupcakes for 2 days at room temperature.
• You can freeze the unforsted cupcakes in a freezer safe bag for up to 2 months.
• The cupcakes can be store in the fridge for 3-4 days.

Other recipes you will love:

Moist chocolate sheet pan poke cake

Easy air fryer funfetti cake

Decadent Mocha cupcakes-espresso frosting ( from Homemadefoodjunkie.com )