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Espresso Cupcakes With Cream Cheese Frosting – Recipe 🧁

These cupcakes are the perfect treat for coffee lovers!

These amazing cupcakes are perfect for coffee lovers! There is espresso in both the cupcakes and the frosting for the most delicious flavor! You can top these with chocolate covered espresso beans if you like as well. This recipe by This Delicious House makes 12 cupcakes and only takes 30 minutes from start to finish!


For the cupcakes:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 tablespoons instant espresso powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk (2% or whole)
  • ¾ cup vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ cup chocolate-covered espresso beans crushed

For the frosting:

  • 4 ounces cream cheese, softened
  • ¼ cup butter, softened (half a stick)
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon instant espresso powder
  • 12 whole chocolate-covered espresso beans (for topping)


For the cupcakes:

  1. Preheat oven to 350 degrees. Line a muffin tin with 12 muffin liners; set aside.
  2. In a medium bowl, whisk together the flour, sugar, 2 tablespoons of instant espresso powder, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the vegetable oil, milk, eggs, and vanilla. Pour in the dry ingredients and stir to combine. Fold in the ¼ cup of crushed chocolate covered espresso beans.
  4. Use a muffin scoop to fill the cupcakes about three quarters full (you may have some leftover batter). Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool on wire baking rack completely before frosting.

For the frosting:

  1. In a medium bowl, cream together the cream cheese and butter using a handheld mixer. Add in the powdered sugar, vanilla, and ½ teaspoon of instant espresso powder. Mix to combine.
  2. Spoon frosting into a piping bag fitted with a star attachment. Pipe on frosting leaving about a half an inch of the cupcake top border showing. Top off with a chocolate-covered espresso bean.

Note: Make these cupcakes ahead of time and store in a refrigerator for up to a week, or freeze for up to a month. Top with frosting before serving. 


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