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Coffee Cupcakes

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Delightful chocolate cupcakes infused with rich coffee and topped with creamy espresso buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon brewed coffee
  • 1 teaspoon vanilla extract
  • Salt to taste

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter until creamy. Add the eggs, brewed coffee, and vanilla extract; mix until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fill the cupcake liners about 2/3 full with batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
  7. For the espresso buttercream, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Add the brewed coffee, vanilla extract, and a pinch of salt; beat until fluffy.
  8. Frost the cooled cupcakes with the espresso buttercream and enjoy!

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or freeze them without frosting for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/coffee-cupcakes/

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