How to Make Espresso Cupcakes with Espresso Buttercream Frosting

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.

In a measuring cup combine the milk, brewed coffee mixture, and vanilla.

Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Divide the batter evenly between the liners.

Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.

FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.

Add the espresso and vanilla mixture.

Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.

Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens