Espresso Cupcakes with Espresso Cream Cheese Frosting
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!
Preheat oven to 350 degrees. Line a muffin tin with 12 muffin liners; set aside.
In a medium bowl, whisk together the flour, sugar, cocoa powder, 2 tablespoons of instant espresso powder, baking powder, and salt. Set aside.
In a large bowl, whisk together the vegetable oil, milk, eggs, and vanilla. Pour in the dry ingredients and stir to combine.
Use a muffin scoop to fill the cupcakes about three quarters full (you may have some leftover batter). Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool on wire baking rack completely before frosting.
Espresso Cream Cheese Frosting
In a medium bowl, cream together the cream cheese and butter using a handheld mixer. Add in the powdered sugar, vanilla, and 1 teaspoon of instant espresso powder. Mix to combine.
Spoon frosting into a piping bag fitted with a star attachment. Pipe on frosting. Top off with a chocolate-covered espresso bean.
Notes
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.