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Coffee Cupcakes

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Deliciously rich chocolate coffee cupcakes topped with espresso buttercream, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup brewed coffee (cooled)
  • 1/4 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1/4 cup espresso (or strong coffee)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Combine in a large bowl, the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Whisk together the eggs, cooled brewed coffee, milk, vegetable oil, and vanilla extract in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the cupcake batter evenly among the lined cupcake cups, filling them about two-thirds full.
  6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool completely in the pan for a few minutes, then transfer them to a wire rack.
  8. Beat the softened butter in a large bowl until creamy and smooth for the frosting.
  9. Gradually add in the powdered sugar, espresso, and vanilla extract while mixing until you achieve a smooth and fluffy consistency.
  10. Pipe or spread the Espresso Buttercream on top of the cooled cupcakes.

Notes

For an extra indulgence, feel free to add chocolate chips or a pinch of cinnamon. Store leftover cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/coffee-cupcakes/

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