Espresso Martini Cupcakes
Indulge in the rich flavor of chocolate cupcakes infused with espresso and vodka, topped with luxurious whipped cream frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup espresso, cooled
- 1/4 cup vodka
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup coffee liqueur (optional)
- Powdered sugar for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then stir in the cooled espresso and vodka.
- Mix the dry ingredients into the wet mixture until just combined.
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes.
- Cool the cupcakes completely before frosting them.
- Whip the heavy cream until soft peaks form, then gently fold in the coffee liqueur and powdered sugar.
- Frost the cooled cupcakes generously and enjoy every sweet bite!
Notes
For best results, have all ingredients at room temperature. You can substitute vodka with more espresso if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/espresso-martini-cupcakes-recipe/