Name: Espresso Cupcakes with Espresso Frosting
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 2 tbsp espresso powder; 1/4 cup whole milk; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (for frosting), softened; 1.5 cups powdered sugar (for frosting); 1 tbsp espresso (brewed, cooled, for frosting)

Let me tell you about these Espresso Cupcakes…

So, last winter I craved something warm and comforting but, admittedly, also needed a bit of a caffeine jolt (doesn’t everyone from time to time?). I ended up baking these espresso cupcakes late on a Sunday. The kitchen was a mess—flour everywhere, a dusting of cocoa on my sweatpants. I actually overfilled the cupcake tray, so half the batch had these little muffin tops sticking over the liners! (But those bits are crispy and honestly the BEST part to nibble.) Anyway, I realized as the aroma filled my tiny flat, this wasn’t just a treat. It was like a hug and a handshake from my beloved espresso mug… in cupcake form.

Why You’ll Love This (Seriously)

I make these when I want to win over someone at work or bribe my niece into doing her homework. My friends go absolutely bonkers for them, especially when I do a heavy-handed swirl of espresso frosting—sort of like a latte but with butter and sugar. And let’s be honest, there’s something about the tiny jolt and sweetness that makes midweek feel less like a slog. (Also, I used to get so annoyed about frosting consistency until I actually read a tip off some random baking forum. Changed my life.)

Treat Yourself: My Kinda Ingredient List

1 cup (125g) all-purpose flour (sometimes I use spelt flour when I want to be fancy—works fine but comes out a bit denser)
1/2 cup unsweetened cocoa powder (My gran swore by Cadbury’s, but I literally just grab whatever’s on offer)
3/4 cup granulated sugar (brown sugar gives a slightly richer flavor if that’s your jam)
1/2 teaspoon baking soda
1/4 teaspoon salt (super important, trust me—don’t skip)
2 teaspoons instant espresso powder (or super strong instant coffee—been there in a pinch)
2 large eggs (room temp, unless you forget—I have, and nothing exploded yet)
1/2 cup buttermilk (plain yogurt works in a pinch, about 120 ml)
1/3 cup vegetable oil (I’ve once used melted butter. Not my finest hour, but still edible!)
1 teaspoon vanilla extract
1/4 cup fresh brewed espresso, cooled (leftover from the morning is perfect, unless you’ve drunk it all—no judgment)

Espresso Frosting:

1 cup (225g) unsalted butter, softened (margarine does work, but flavor’s not quite there)
2.5 cups powdered sugar—give or take, honestly
1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water (just use whatever coffee you used for the batter; I sometimes do)
1 teaspoon vanilla extract
Pinch of salt (yep, again—makes a difference!)

The How-To (Cupcakes First, then Frosting!)

1. Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with paper liners—unless you like washing really sticky pans, yikes.

2. Whisk flour, cocoa, baking soda, salt, and espresso powder in a big bowl; no need to sift unless you’re feeling fancy.

3. In another bowl, combine sugar, eggs, oil, buttermilk, vanilla, and cooled espresso; give it a good stir, but don’t beat the living daylights out of it. (This is where I usually sneak a taste. Don’t worry, it’s safe.)

4. Pour wet into dry; mix until just combined. Don’t freak out if it looks a bit lumpy—overmixing is the real villain here.

5. Divide into the cupcake liners—about two-thirds full, except when I get distracted and fill too high. Place in oven and bake around 16-18 minutes. Check with a toothpick right in the center—should come out with a few crumbs sticking but not wet.

6. Remove, let cool in tin for 5 minutes; then pop onto a wire rack. (Or just your kitchen counter, honestly. Who has a wire rack?)

7. For frosting, beat the butter until creamy and pale, about 2-3 minutes. Gradually add powdered sugar, then mix in coffee, vanilla, and pinch of salt. Beat 3-4 minutes until all smooth and fluffier than you thought possible.

8. Slather or pipe on cooled cupcakes. (Or, throw decorum out the window and ‘taste-test’ with a spoon first. You deserve it.)

Notes: The Stuff I’ve Learned

Actually, I find letting the brewed espresso cool fully stops the cupcakes from getting gummy—learned this after too many dense batches.
If it all feels too runny, pop the batter in the fridge for 10 minutes—seems to sorta help.
Can’t find instant espresso? Use extra-strong instant coffee and bump up the cocoa by a tablespoon for depth.

If You Like To Experiment (Or Just Feel Brave)

Added a handful of chopped walnuts once—my cousin loved it, I was unsure.
Tried cream cheese frosting. Regretted it. The espresso flavor practically disappeared! Stick to buttercream here.
Swapped half the cocoa for finely chopped dark chocolate—cupcakes turned a bit fudgey, not bad at all.

Oh, and Equipment—I Swear This Matters (Mostly)

Electric mixer: Frosting by hand is a workout. If you don’t have one, a wooden spoon and a stubborn attitude sort of work.
Cupcake pan: Or a regular muffin tin. Tin’s a tin.
Piping bag: Optional. Plastic sandwich bags with a snipped corner work if you’re not fussy.
Wire rack: Or, um, the grill pan insert. Or just a baking sheet, if things get desperate.

Espresso Cupcakes with Espresso Frosting

How To Store ’Em (if you even get that far)

Store in an airtight container, room temp, for up to 2 days. Fridge buys you another couple of days, but honestly, in my house they’re inhaled within 24 hours. Frosting gets a little firm if chilled, but I like that. If you want more info on storing frosted cakes, check Sally’s Baking Addiction—she’s braver with storage than I am.

The Way I Like To Serve These

I’m all about coffee with coffee; black espresso for maximum theme! Sometimes I dust the tops with cocoa powder or sprinkle a few chocolate shavings to look like I know what I’m doing. At family brunches, we pile them onto a big old plate and call it dessert even though it’s 10 am.

The ‘Live and Learn’ Pro Tips

I once tried to cut the cooling time short—just don’t. Warm cupcakes equal melting frosting and one big slidy mess.
Forgot the salt in the frosting once; it helps everything taste, well… bolder. Don’t skip it.
Don’t overbake; dry cupcakes and sad faces all round. Start checking at 15 min, even if recipe says 16-18.
On second thought, don’t stress if you spill coffee on the counter making the frosting. Wipe and roll on. Cupcakes must go on!

FAQs I Actually Get Asked

Can I make these decaf?
Oh, totally! Just swap in decaf espresso/coffee—it’ll taste the same, promise. No need to shake from too much caffeine.
Can I freeze them?
Yep, though frosting texture isn’t *quite* as fabulous after thawing. Freeze the cakes unfrosted for best results. King Arthur explains good freezing techniques if you want details.
Why are my cupcakes sinking in the middle?
Mine did that a couple times. Usually when I opened the oven door too early or overmixed the batter. Just don’t panic—the frosting covers all wounds.
Can I skip the frosting?
Yeah, but it’s where the real espresso hit is. Maybe try a dusting of powdered sugar and call it a quaint morning cake.
Do I have to use paper liners?
Nah. Grease your pan well and cross your fingers. Liners just help with the cleanup carnage.

If you’re a real coffee lover (or just like baking with a purpose), these are proper show-stoppers—it’s basically coffee and cake holding hands. And if you have questions or mishaps, just remember everyone’s first batch is a bit wonky. Honestly, that’s half the fun.

Espresso Cupcakes with Espresso Frosting