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Espresso Cupcakes with Espresso Frosting

Espresso Cupcakes with Espresso Frosting: Boldly Delicious Treats

Delight in Espresso Cupcakes with Espresso Frosting, a perfect blend of coffee and chocolate flavors.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • ½ cup Unsalted Butter Provides moisture and richness; substitute with margarine if needed.
  • ¾ cup Granulated Sugar Adds sweetness and structure; brown sugar can deepen the flavor.
  • 2 large Eggs Use room temperature eggs for better mixing.
  • 1 teaspoon Vanilla Extract Enhances flavor complexity.
  • 1 tablespoon Instant Espresso Powder Infuses a strong coffee flavor.
  • ½ cup Brewed Espresso Adds depth; any strong brewed coffee can substitute.
  • 1 cup All-Purpose Flour Provides structure; a gluten-free blend can be used.
  • ¼ cup Unsweetened Cocoa Powder Contributes chocolate flavor.
  • 1 teaspoon Baking Powder Helps cupcakes rise.
  • ½ teaspoon Baking Soda Collaborates with acidic components to create fluffiness.
  • ¼ teaspoon Salt Balances sweetness and enhances flavor.
For the Frosting
  • 2½ cups Powdered Sugar Provides sweetness and volume; adjust for desired consistency.
  • 1 pinch Salt Enhances the flavor of frosting.
Optional Garnish
  • Cocoa Powder or Chocolate Shavings Adds visual flair and extra chocolatey goodness.

Equipment

  • muffin tin
  • Mixing bowl
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Incorporate the eggs one at a time, then blend in the vanilla extract, instant espresso powder, and brewed espresso.
  3. Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
  4. Fold the dry ingredient mixture into the wet ingredients using a spatula, stir until just combined.
  5. Pour the batter into the prepared liners, filling each about two-thirds full. Bake for 16-18 minutes or until a toothpick comes out clean. Allow to cool in the tin for 5 minutes.
  6. Beat the softened butter and gradually add the powdered sugar. Mix in the espresso powder and brewed espresso until light and fluffy.
  7. Pipe or spread the frosting on each cooled cupcake and garnish with cocoa powder or chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature for better mixing. Avoid overmixing when combining wet and dry ingredients. Always check the freshness of your baking powder and baking soda.

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