Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 1 tablespoon instant espresso powder
- ¼ cup milk
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 1–2 tablespoons milk
- Crushed chocolate-covered espresso beans
- Cocoa powder dusting
- Chocolate sprinkles or shavings
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt butter in a saucepan over low heat, then stir in sugar until combined.
- Beat in eggs one at a time, followed by vanilla extract.
- In another bowl, whisk together flour, cocoa powder, salt, and instant espresso powder.
- Gradually fold the dry ingredients into the wet mixture; stir in milk until smooth.
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18–20 minutes until a toothpick comes out clean; cool completely before frosting.
- For the coffee buttercream, beat softened butter until creamy; gradually add powdered sugar and dissolved espresso.
- Frost cooled cupcakes using a piping bag and top with desired decorations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (59g)
- Calories: 225
- Sugar: 22g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg