Here is the latest in Sweet Bean’s kitchen! Try our Espresso Cupcakes with a rich, coffee flavored cupcake base and creamy espresso buttercream; these espresso cupcakes should count as breakfast! If you would like to try this at home check out our baked goods section where you can buy the ingredients straight from us and we will ship it to your house. As always, we would love to see and hear from you about how your own cupcake creation.

Espresso Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Espresso Cupcakes

-          ½ cup unsalted butter, melted

-          ½ cup brown sugar

-          ½ cup granulated sugar

-          2 large eggs, room temperature

-          1 teaspoon vanilla extract

-          1 ½ cups cake flour, substitute all purpose flour

1 tablespoon espresso powder

-          1 ½ teaspoons baking powder

-          ¼ teaspoon kosher salt

-          ½ cup brewed espresso or coffee, substitute whole milk

Espresso Buttercream

-          1 cup unsalted butter, room temperature

-          3 cups powdered sugar

-          2 teaspoons espresso powder

-          2 tablespoons heavy cream, as needed

-          chocolate covered espresso beans, optional

Instructions

Espresso Cupcakes

1.       Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.

2.       Whisk the cake flour, baking powder, espresso powder, and salt together in a large bowl.

3.       In a separate bowl, whisk the melted butter, sugar, brown sugar, eggs, and vanilla together until combined.

4.       Stir in about half of the flour mixture. Then stir in the brewed coffee and the rest of the flour mixture and mix until fully combined.

5.       Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).

6.       Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.

7.       Remove from pan and let cool on wire rack.

8.       Let cupcakes cool completely before frosting.

Espresso Buttercream

1.       In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and espresso powder until smooth and creamy.

2.       Add in 1-2 tablespoons of cream as needed to thin out the buttercream, then beat for 4-5 minutes on high speed until light and fluffy.

3.       Frost cooled cupcakes. I used a Wilton 1M tip for these photos.

4.       Top with chocolate covered espresso beans and an extra sprinkle of espresso powder if desired!

Servings: 12 cupcakes

Nutrition: Calories: 467kcal | Carbohydrates: 59g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 47g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg