Description
Deliciously rich espresso cupcakes topped with a creamy espresso frosting, perfect for coffee lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1/2 cup vegetable oil
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons instant espresso powder
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, vegetable oil, instant espresso powder, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Line cupcake tins with paper liners and fill each cup about 2/3 full with batter.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Make the espresso frosting by creaming softened butter until light and fluffy.
- Gradually add powdered sugar, mixing well.
- Stir in espresso powder, milk, and vanilla extract until creamy.
- Once cupcakes are cool, frost with espresso frosting.
Notes
Cupcakes can be stored at room temperature for 2-3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg