Cappuccino Cupcakes
Indulge in the rich, coffeehouse-inspired flavors of these Cappuccino Cupcakes, a must-try treat for coffee lovers! Featuring a moist and tender chocolate base infused with the bold essence of brewed coffee, these cupcakes strike a perfect balance of sweetness and richness. Crowned with a creamy espresso buttercream frosting, each bite delivers the comforting warmth of a cappuccino in dessert form. Easy to make with versatile pantry staples like cocoa powder, instant espresso, and vanilla extract, these cupcakes are ready in just 40 minutes, from prep to finish. Perfect for casual gatherings, afternoon pick-me-ups, or elegant dessert tables, these cappuccino cupcakes pair wonderfully with a cozy cup of coffee or tea. Dust them with cocoa powder or adorn with chocolate shavings for a chic finishing touch that will impress your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Milk
- 0.5 cups Strong brewed coffee, cooled
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cups Unsalted butter, softened
- 2.5 cups Powdered sugar
- 1 tablespoons Instant espresso powder
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
In a separate bowl, lightly beat the eggs and then mix in the milk, brewed coffee, vegetable oil, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and lump-free.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Dissolve the instant espresso powder in the heavy cream, then add this mixture to the buttercream and beat until light and fluffy.
Frost the cooled cupcakes with the espresso buttercream using a piping bag or spatula.
Optionally, dust the tops with a light sprinkle of cocoa powder or garnish with chocolate shavings. Serve and enjoy!
Nutrition Facts
Calories |
4058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 606.6 g | 221% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 450.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
