Something about these cupcakes makes me want to make (and eat) them every single day. Maybe it's the itsy bitsy bit of caffiene in the espresso, or maybe it's because they're just that good. If you make them and figure out the secret, let me know!
Unlike the popular recipes out there for espresso cupcakes, these do not contain espresso powder, but regularly brewed espresso. No way to make espresso at home, but don't want to leave because you're still in your PJ's? No worries! Swing through your local Starbucks and ask for three shots of espresso. Or four, if you want to have one on the way home.
- 1/4 cup strong espresso, cooled (if you are short, either make a bit more espresso, or add water until your measurement reaches 1/4 cup)
- 1/2 tsp. vanilla
- 1/4 cup whole milk
- 189 grams all purpose flour
- 28 grams unsweetened Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp. salt
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 small egg, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 and 1/4 cups powdered sugar
- 3/4 tsp vanilla extract
- 5 tsp strong espresso, cooled
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. This recipe makes 9 cupcakes, not 12. Perfect for sharing between two people over several days!
- To make the cupcake batter: whisk espresso with milk and vanilla. Set aside.
- In a separate bowl, mix flour, cocoa powder, baking soda, baking soda, and salt.
- Cream together butter and both kinds of sugar until fluffy. Add the egg and beat until combined. Add the liquid mixture of milk, espresso, and vanilla, then add the flour mixture. Stir with spatula until combined well.
- Divide batter between 9 muffin cups. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool, then place in refridgerator for at least 15 minutes before frosting. This helps to create a firm cupcake, which is better for frosting!
- Make the Frosting: In a small bowl, whisk espresso and vanilla together. Next, add the room temperature butter until well incoorporated. Slowly add powdered sugar, taking care to not get any clumps. Continue to mix until fluffy, about 3-5 minutes, or 1-2 minutes on medium-high with an electric whisker.
- The best way to frost these is to place frosting into a piping bag. Swirl from outer edge, toward the inside until the cupcake has sufficient frosting. Make a peak in the center.
- Top cupcakes with demura sugar. Refridgerate for at least 30 minutes before serving. This makes a stiff, cool frosting. Store in refridgerator and serve cold.
Peony Petal Tissue Paper by Deck & Oar