Espresso Cupcakes

April 2015

Surprise your guest with these highly rated cupcakes.

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

Espresso Buttercream Frosting:

Optional

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.

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.

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