Espresso Cupcakes Recipe

Name: Espresso Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tbsp instant coffee; 1/3 cup boiling water; 9 tbsp butter, chopped, at room temperature; 3/4 cup sugar; 2 None medium eggs; 1/3 cup self-raising flour, sifted; None None chocolate covered espresso beans, to decorate; None None Frosting; 1/2 tsp instant coffee; 2 tbsp milk, warmed; 7 tbsp butter, chopped, at room temperature; 2 1/2 cups powdered sugar

Servings: persons

1 tbsp instant coffee
1/3 cup boiling water
9 tbsp butter, chopped, at room temperature
3/4 cup sugar
2 None medium eggs
1/3 cup self-raising flour, sifted
None None chocolate covered espresso beans, to decorate
None None Frosting
1/2 tsp instant coffee
2 tbsp milk, warmed
7 tbsp butter, chopped, at room temperature
2 1/2 cups powdered sugar

1
Preheat oven to 350u00b0F. Line a 12-hole muffin pan with paper liners.
2
In a small bowl, dissolve coffee in boiling water. Set aside to cool.
3
Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among paper liners until two-thirds full.
6
Bake 15-20 mins, until cooked when tested. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
7
To make frosting, combine coffee and milk in a small bowl stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add powdered sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.
8
Spread frosting over cakes with a flat knife to create swirls and top with espresso beans to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp instant coffee, 1/3 cup boiling water, 9 tbsp butter, chopped, at room temperature, 3/4 cup sugar, and more.

Yes, Espresso Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Cupcakes

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