Espresso Cupcakes
Ingredients
Instructions
- Preheat oven to 350°F. Line a 12-hole muffin pan with paper liners.
- In a small bowl, dissolve coffee in boiling water. Set aside to cool.
- Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among paper liners until two-thirds full.
- Bake 15-20 mins, until cooked when tested. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
- To make frosting, combine coffee and milk in a small bowl stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add powdered sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.
- Spread frosting over cakes with a flat knife to create swirls and top with espresso beans to serve.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).