Espresso Cupcakes Recipes

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ESPRESSO CUPCAKES



Espresso Cupcakes image

Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
1 teaspoon instant espresso coffee powder
1 container Betty Crocker™ Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING



Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
  • Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

ESPRESSO CUPCAKES



Espresso Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 18 cupcakes

Number Of Ingredients 14

6 tablespoons unsalted butter, softened, plus more for buttering
3 tablespoons instant espresso powder
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for garnish
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup well-shaken buttermilk
1/2 cup prepared hot fudge sauce
1 1/2 cups cold heavy cream
18 chocolate-covered espresso beans, for garnish

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
  • Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water. Stir until the espresso powder is dissolved. Reserve.
  • In a large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
  • Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
  • In the bowl that has the dissolved espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
  • Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely.
  • Meanwhile, place the heavy cream in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.
  • Dissolve the remaining 1 tablespoon instant espresso in a small mixing bowl with 2 tablespoons hot water. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.

ESPRESSO CUPCAKES



Espresso Cupcakes image

These cupcakes are perfect for the coffee lover. The espresso in the cupcake itself enhances the chocolate flavor. Homemade espresso frosting is sweet, creamy, and full of espresso flavor. Dissolving the espresso powder is a great technique and really infuses the espresso flavor. The combination of the cupcake and frosting is perfect and reminds us of mocha. We topped ours with a bit of grated dark chocolate and a chocolate covered espresso bean. Yum!

Provided by Michelle Harris @LadybugMichelle

Categories     Cakes

Number Of Ingredients 18

1 1/3 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 cup(s) whole milk
1/2 cup(s) strong brewed coffee
1 1/2 - 2 teaspoon(s) espresso powder
1 teaspoon(s) vanilla extract
1/2 cup(s) unsalted butter at room temperature
1/2 cup(s) sugar
1/2 cup(s) light brown sugar
1 - egg, room temperature
ESPRESSO BUTTERCREAM FROSTING
1 cup(s) unsalted butter, room temperature
2 1/2 cup(s) powdered sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) espresso powder

Steps:

  • Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
  • Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
  • Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
  • In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
  • Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
  • Divide the batter evenly between the liners.
  • Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
  • FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
  • Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
  • Add the espresso and vanilla mixture.
  • Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
  • Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!

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