Espresso Cupcakes

Volume 0, . Comments

Espresso Cupcakes

Surprise your guest with these highly rated cupcakes from www.justapinch.com

We used Café Britt espresso to make them even more delicious!

Ingredients

  • 1 1/3 cup All-purpose flour
  • 1/3 cup Britt Cocoa powder
  • 1 Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Whole milk
  • 1/2 cup Café Britt espresso roast, brewed
  • 1 1/2 - 2 tsp Café Britt espresso roast, crushed into powder
  • 1 Vanilla extract
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Sugar
  • 1/2 cup Light brown sugar
  • 1 Egg, at room temperature
Espresso Buttercream Frosting

  • 1 cup Unsalted butter at room temperature
  • 2 1/2 cups Powdered sugar
  • 1 1/2 tsp Vanilla extract
  • 1 1/2 tsp Britt Espresso roast, crushed into powder
Optional

Adorn finished cupcakes with sweet heart candies or bits of Café Britt chocolate-covered espresso beans.

Directions

  1. Mix the espresso powder into the brewed Britt Espresso until dissolved. Set aside to cool to room temperature.
  2. Preheat oven to 350. Line a standard-sized muffin tin with paper liners.
  3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  4. Use an electric mixer to beat the butter and both sugars together 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.
  5. Divide the batter evenly among the 12 muffin liners. Bake for 17-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before frosting.
Frosting
  1. Mix the espresso powder into the vanilla until dissolved. Set aside.
  2. Using a whisk attachment in an electric mixer, whip the butter on medium-high speed for 5 minutes. Stop once to scrape sides of bowl. Reduce mixer to low speed, add the powdered sugar a little at a time. Scrape the bowl again. Increase the mixer speed to medium-high and whip until fluffy (about 1-2 minutes). Add the espresso and vanilla mixture and blend well.
  3. Frost completely cooled cupcakes. Decorate with Britt chocolate-covered espresso beans.

Using a whisk attachment in an electric mixer, whip the butter on medium-high speed for 5 minutes. Stop once to scrape sides of bowl. Reduce mixer to low speed, add the powdered sugar a little at a time. Scrape the bowl again. Increase the mixer speed to medium-high and whip until fluffy (about 1-2 minutes). Add the espresso and vanilla mixture and blend well.Using a whisk attachment in an electric mixer, whip the butter on medium-high speed for 5 minutes. Stop once to scrape sides of bowl. Reduce mixer to low speed, add the powdered sugar a little at a time. Scrape the bowl again. Increase the mixer speed to medium-high and whip until fluffy (about 1-2 minutes). Add the espresso and vanilla mixture and blend well.

Questions? Comments? Join the conversation

Comment

Want to join the conversation?

Leave your comment below. We respect your private information.











Share This


In this issue:



About Pablo Vargas

Pablo Vargas is CEO at Grupo Britt.


Also by this Author