Espresso Cupcakes with Espresso Cream Cheese Frosting

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Espresso Cupcakes gives you everything you love about coffee and cupcakes in the perfect little dessert treat. Topped with an espresso cream cheese frosting, these are sure to be your new favorite!

Espresso cupcakes on with coffee cream cheese frosting and a chocolate covered espresso bean on top.

Amp up the flavor of your cupcakes with these delicious and easy to make Chocolate Espresso Cupcakes with Espresso Cream Cheese Frosting. Inspired by chocolate-covered espresso beans, these adult cupcakes have the perfect texture and sweetness.

And, while you’re at it, why not pair these cupcakes with a delicious Espresso Martini with Kahlua. It’s a simple 3 ingredient cocktail you don’t want to miss! And, for another fan coffee-flavored treat, don’t miss my Tiramisu with Kahlua or this Chocolate Chip Ricotta Cake. If you love Amaretto, be sure to try my Amaretto Pound Cake.

I like to serve these at parties in addition to something sweet for the kids. If you are looking for a great cupcake that kids will love, be sure to check out my Strawberry Cupcakes or really surprise everyone with my awesome Giant Cupcake Cake.

You’ll Love Espresso Cupcakes!

Espresso cupcakes offer a delightful combination of flavors and textures that make them an irresistible treat for chocolate and coffee lovers. The rich, bold essence of espresso infuses the cupcakes with a deep, complex taste that beautifully complements the sweetness of the cake.

When you bite into an Espresso Cupcake you get a combination of sweet cake and espresso flavor. The cream cheese frosting adds a smooth creamy finishing, making this best cupcake ever!

Espresso Cupcakes on a white countertop with chocolate covered espresso beans.

Adding a bit of cocoa powder to the batter brings out a deliciously chocolatey flavor that pairs perfect with the espresso powder. It’s the perfect balance of flavors.

These are also a pretty cupcake recipe to have on hand and would be perfect for any adult-centered party. Topped with a chocolate-covered espresso bean, this is the perfect treat to serve with a cup of coffee.

Whether you’re baking for a special occasion, sharing with friends and family, or simply treating yourself, espresso cupcakes are a great way to create a memorable dessert that’s sure to impress. Give this perfect cupcake a try today!

Ingredients and Substitutions

Ingredients needed for recipe including cocoa powder, oil, eggs, salt, and sugar.

Flour: use regular all-purpose flour for this recipe. Weigh the flour for accurate measurement.
Cocoa powder: store-bought Hershey’s unsweetened cocoa powder is what I use for all of my baking recipes.
Sugar: just use regular granulated sugar for the batter.
Milk: I recommend using whole or 2% milk for this recipe. Skim or milk alternatives can be used if needed.
Oil: use a neutral flavored oil like vegetable oil or canola oil for the cupcakes.
Eggs: use two large room temperature eggs here.
Vanilla: a splash of vanilla extract works great in this batter. You could use a coffee extract to amp up the coffee flavor.
Instant Espresso Powder: you can find instant espresso powder in the coffee section of most grocery stores. My personal favorite is Medaglia D’Oro, but Cafe Bustelo is a close second.
Cream cheese: for the frosting you will need a package of room temperature cream cheese. I recommend using the full-fat version.
Butter: use unsalted softened butter for the frosting.
Powdered sugar: icing sugar is essential to get the right texture for the frosting.
Chocolate covered espresso beans: top your cupcake with a chocolate-covered espresso bean for a cute finish. Alternatively, you can dust with cocoa powder or espresso powder.

How to Make Espresso Cupcakes

To make Espresso Cupcakes you will need to start by lining a 12-cup muffin pan with cupcake liners or paper liners. Next, preheat your oven to 350 degrees and adjust baking rack so that it is in the middle shelf of the oven.

Process shots showing how to make recipe including the batter and lining the muffin tins.

Step 1: combine dry ingredients

In a medium bowl, whisk together the dry ingredients, including the flour, cocoa powder, sugar, espresso powder, baking powder, and salt. Set aside.

Step 2: whisk together wet ingredients

Next, in a large bowl, beat together the oil, milk, eggs, and vanilla using a hand mixer on medium speed. Stir the flour mixture into the large mixing bowl until well combined, scraping down the sides of the bowl. The cupcake batter will be thick.

Step 3: scoop into cupcake tin

Use a muffin scoop to pour the batter evenly into the cupcake liners. You should be able to fill 12 cupcakes liners about ¾ full.

Step 4: bake and cool

Bake the cupcakes in the middle rack of the preheated oven until just done. Test for doneness using a toothpick. Remove from oven and let cool completely on a wire rack before frosting.

How to Make Espresso Cream Cheese Frosting

Keep the espresso flavor going with this simple espresso cream cheese frosting recipe. This simple-to-make frosting uses just a few ingredients and is the perfect way to top off espresso or chocolate cupcakes.

Step 1: mix together butter and cream cheese

In a large bowl, use an electric mixer to beat together the room temperature butter and cream cheese.

Step 2: add in sugar and flavorings

For best results, use a measuring cup to slowly add in the powdered sugar and mix on low speed until it’s fully combined, increasing the mixer speed as you go. Add in the vanilla and espresso powder and mix until light and fluffy.

Step 3: pipe frosting onto cupcakes

Scoop the frosting into a prepared piping bag using whatever size and shaped tip you like. Use a swirling motion to pipe the frosting on to the cooled cups on the cooling rack.

You can garnish the cupcakes with a chocolate-covered espresso bean or dust on a couple teaspoons espresso powder.

Recipe Tips

For more chocolate flavor, you can use a dark chocolate cocoa powder or stir in half a cup of chocolate chunks into the cupcake batter.
You can make the cupcakes up to three days in advance and frost before serving. Just store the cupcakes in an airtight container in the refrigerator.
If you can’t find instant espresso powder, just use strong coffee granules.
Use leftover instant espresso powder to add flavor your cookies like in this Triple Chocolate Chip Cookie recipe.

Espresso cupcakes with espresso cream cheese frosting on a countertop.

Frequently Asked Questions

How to store unfrosted cupcakes?

To store cupcakes, ensure they are completely cooled and then place them in an airtight container to prevent moisture loss. You can also freeze them by wrapping each cupcake tightly in plastic wrap and placing them in a freezer-safe container for longer-term storage.

How to make Chocolate Covered Espresso Beans?

You can make your own chocolate-covered espresso beans at home. Start by microwaving chocolate chips with a teaspoon of coconut oil until melted. Then add in whole espresso beans and remove from the chocolate using fork. Allow excess chocolate to drip off and place on parchment paper to dry. If you want the chocolate extra thick on the bean, re-dip it after the chocolate has set.

Espresso cupcake on a counter with cupcake liner pulled down.

More Delicious Desserts!

Looking for more delicious adult-centered desserts? Check out some of these fan favorites:

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