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 the unsalted butter in a medium saucepan over low heat. Stir in the granulated sugar until well combined.
- Add eggs one at a time, mixing in vanilla extract until fully incorporated.
- In another bowl, whisk together all-purpose flour, cocoa powder, salt, and instant espresso powder.
- Gradually fold the dry ingredients into the wet mixture until smooth, then stir in milk until fully combined.
- Fill each cupcake liner about ⅔ full with batter and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the buttercream, beat softened butter until creamy, gradually adding powdered sugar. Mix in dissolved espresso powder and adjust consistency with milk as needed.
- Frost the cooled cupcakes using a piping bag and decorate as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg