Surprise your guest with these highly rated cupcakes.

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


  • 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

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



  • Mix the espresso powder into the brewed Britt Espresso until dissolved.
  • Set aside to cool to room temperature.
  • Preheat oven to 350. Line a standard-sized muffin tin with paper liners.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  • 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.
  • 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.


  • Mix the espresso powder into the vanilla until dissolved.
  • Set aside.
  • 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.
  • Frost completely cooled cupcakes.
  • Decorate with Britt chocolate-covered espresso beans.