Espresso Cupcakes


Espresso Cupcakes

Are you a coffee drinker? I confess, I want to be, but since a cup o’ joe makes me jittery I tend to stick to lattes about once a week or less. I love the way coffee smells, though. Even if you don’t like coffee, there’s a good chance you’ll enjoy these sweet treats. You can even leave out the filling if you want. 

Espresso Cupcakes

The cupcake is moist, dark chocolate and not overly sweet, with a hint of coffee flavor. The filling is cream cheese espresso, so it has a big hit of coffee flavor. The frosting is dark chocolate espresso, very creamy and sweet with a slight coffee flavor. I had some fun decorating these because, well, I never play around with frosting and I’m never going to get any better at it if I don’t. If you need an afternoon pick-me-up, these are guaranteed to do it!

Espresso Cupcakes

*Makes 12 cupcakes

Cupcake Ingredients:
1 c. flour
1 c. sugar
2/3 c. dark cocoa powder
1 t. baking soda
3/4 t. baking powder
2 T. espresso powder or instant coffee
3 T. vegetable oil, or melted coconut oil
½ c. buttermilk
½ c. brewed coffee
1 large egg
1 t. vanilla

Cupcake Directions: 
Preheat oven to 350˚ F. Line cupcake pans with paper liners. In bowl of electric mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and espresso powder. Mix on low to blend.  Add oil, buttermilk, coffee, egg, and vanilla to the bowl and mix on low until well blended. Divide the batter evenly between the liners (fill about 3/4 full, batter will be runny). Bake 18-20 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool in pans for 5 minutes, then remove to wire rack to cool.

Filling Ingredients & Directions:
4 oz. cream cheese, softened
2 T. espresso powder or instant coffee
¼ c. sugar

Beat cream cheese and sugar until fluffy, about 2 minutes. Mix in espresso powder until dissolved, about 1 minute.

Frosting Ingredients & Directions:
1 c. butter, softened
2 T. espresso powder
1 c. chocolate chips
½ c. dark cocoa powder
1 ½ c. powdered sugar
1 T. whipping cream, optional

Beat butter and espresso powder until butter is light and fluffy, about 3 minutes. Melt chocolate chips and let cool slightly. Add chocolate to butter mixture and blend until incorporated. Sift in powdered sugar and cocoa slowly. Add whipping cream and whip for 2 minutes if desired (for a lighter frosting).

*An Anna Original*

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