Best 5 Espresso Cupcakes Recipes

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Indulge in the rich and bold flavors of espresso cupcakes, a delightful treat that combines the invigorating taste of coffee with the sweetness of baked goods. These cupcakes are perfect for coffee enthusiasts and dessert lovers alike. The recipes in this article offer a variety of options, from classic espresso cupcakes with a smooth and creamy espresso frosting, to decadent chocolate espresso cupcakes with a rich ganache topping. For those who prefer a gluten-free option, there's a recipe for espresso cupcakes made with almond flour and coconut flour. And for a fun twist, try the espresso cupcakes with a salted caramel buttercream frosting, a combination that is sure to tantalize your taste buds. No matter which recipe you choose, these espresso cupcakes are a delicious and elegant addition to any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING



Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
  • Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

ESPRESSO CUPCAKES



Espresso Cupcakes image

Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
1 teaspoon instant espresso coffee powder
1 container Betty Crocker™ Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE



Espresso Cupcakes With Milk Chocolate Ganache image

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 -3 teaspoons instant espresso powder (depending on how pronounced you want the coffee flavour to be)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
2/3 cup heavy cream (whipping)
5 1/2 ounces milk chocolate, finely chopped
4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
3/8 cup unsalted butter, softened
1 pinch salt

Steps:

  • Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
  • Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
  • Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
  • On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
  • Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
  • Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
  • Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
  • Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
  • Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
  • Frost each cupcake with the white chocolate frosting.
  • Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
  • The ganache can be made several days ahead and kept refrigerated.
  • The frosting can be made a day ahead and stored at room temperature.
  • For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES



Mini Flourless Espresso Chocolate Cupcakes image

For you chocolate lovers, this is the best chocolate rush in a mini cupcake that I have ever eaten. The cupcake is so rich and moist that you will be happy to eat just one or two. Every once in awhile it is ok to indulge in your favorite decadent dessert. Of course, mine is the magical force of chocolate. Those times I just satisfy my sweet tooth and then I get back on track with healthy eating the next day. If you like chocolate, you have to try this easy recipe!

Provided by Cathy Tedder

Categories     Dessert

Time 30m

Yield 12 mini cupcakes, 12 serving(s)

Number Of Ingredients 8

4 ounces dark chocolate, finely chopped
1/2 cup unsalted butter
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons instant espresso coffee powder
3 large eggs
1/2 cup unsweetened cocoa powder
2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
  • Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
  • Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
  • Sift cocoa over top and whisk until smooth.
  • Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
  • Cool in pans on rack 10 minutes.
  • Carefully remove cakes and cool on rack.
  • Dust with confectioners' sugar. Enjoy!

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE - (4.4/5)



Mocha Cupcakes with Espresso Buttercream Frosting Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 18

ESPRESSO FROSTING:
11/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup strong brewed coffee
1 1/2 teaspoons espresso powder
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons espresso powder

Steps:

  • Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners. 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 12 liners. Baking for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. 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 the 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 of 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 and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Tips:

  • Choose Freshly Ground Espresso: Use fresh espresso grounds for the best flavor. Pre-ground espresso can lose its flavor quickly.
  • Brew Espresso Correctly: Make sure your espresso is brewed correctly for the best flavor. If the espresso is too strong or too weak, it will affect the taste of the cupcakes.
  • Use High-Quality Ingredients: Use high-quality ingredients for the best results. This includes using real butter, fresh eggs, and good-quality chocolate.
  • Don't Overmix the Batter: Be careful not to overmix the batter. Overmixing can make the cupcakes tough.
  • Bake Cupcakes at the Right Temperature: Bake the cupcakes at the right temperature for the best results. If the cupcakes are baked at too high a temperature, they can burn. If they are baked at too low a temperature, they may not cook through.
  • Let Cupcakes Cool Completely: Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Use Fresh Frosting: Use fresh frosting for the best flavor. Store-bought frosting can be used but may not taste as good.

Conclusion:

These espresso cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion. They have a moist and fluffy crumb, a rich espresso flavor, and a creamy frosting. These cupcakes are sure to be a hit with everyone who tries them.

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