Whoever said that you can only get a decent caffeine fix from a cup of coffee? These super soft and moist espresso cupcakes with coffee mascarpone frosting will prove that wrong! Have them for breakfast or a teatime snack!
If you enjoy desserts like this, you might also want to try a tiramisu cake recipe. It reminds me a bit of those layered desserts like layer cakes, but much easier to pull off.
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Try These Coffee Cupcakes
I don’t bake often, but when I do, I want something reliable. These Espresso cupcakes with coffee mascarpone frosting always give me that. The crumbs stay soft, the flavor is bold, and the whole process doesn’t feel overwhelming like some chocolate cakes I’ve tried before.
I’ve even experimented with things like brown sugar or different ratios before, but honestly, this version is the one I keep coming back to.
Video Tutorial
Why You’ll Love These Coffee Cupcakes
• Rich flavor: I love how that rich coffee flavor comes through without being too strong.
• Texture: The texture stays soft with delicate crumbs every time.
• Not overly sweet: The frosting is smooth and light instead of overly sweet.
• Not complicated: It feels impressive without the stress of complicated baking.
Ingredients
• Coffee & espresso powder: The base of that deep flavor. You can dissolve the espresso in a little hot water if needed.
• Flour & baking powder: Give structure. You can use cake flour if you want a lighter finish, where a fine flour forms a softer texture.
• Butter & sugar: Add richness. I’ve tested with brown sugar before, but this version stays true to the original.
• Egg: Binds everything together.
• Buttermilk: Keeps everything soft.
• Mascarpone & cream: For that smooth frosting.
How to Make Coffee Cupcakes
1. Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners (this recipe yields 16-17 cupcakes - I got 16 cupcakes). Set aside.
2. Cupcakes: In a small bowl, stir coffee and espresso powder to combine. Set aside. In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside.
3. In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy, about 1-2 minutes.
4. Add egg and vanilla and stir to combine. Alternately add dry ingredients, coffee, dry ingredients, buttermilk, and dry ingredients to the batter and mix on medium-low speed just until combined.
5. Spoon batter into the liners and fill about ⅔ – ¾ full so that your cupcakes don't sink or spill over the sides. Watch the 1-minute video for a better understanding.
6. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
7. Frosting: In a large bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy.
8. Sift in powdered sugar and mix until combined and sugar is dissolved. Add vanilla and coffee and stir until incorporated. Stir in heavy cream and mix until creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tablespoons of heavy cream to lighten it up. When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness.
9. Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the refrigerator up to 3 days.
Expert Tip: When whipping the frosting, I stop once I reach soft peaks. If you keep going, it can lose that smooth texture.
Recipe Tips
- I always let them cool on a wire rack so they don’t trap steam underneath.
- If I’m in a rush, I’ll pop them briefly in the refrigerator before frosting.
- If the frosting feels too soft, I adjust by whipping slightly longer or chilling it.
- I’ve even tested blending the frosting briefly in a blender once, but honestly, hand mixing gives better control.
What Can You Serve With These?
- Fresh berries
- Dark chocolate
- A swoop of yogurt
- Extra espresso
FAQs
Yes, absolutely! Any type of coffee will work for this recipe. You can even dissolve instant coffee powder.
If you are going to use instant coffee, though, then go for your favorite one since it will certainly impact the overall flavor of your dessert.
If you’re planning to serve this dessert to kids or to guests who simply don’t love coffee that much, then yes, you can opt for decaffeinated coffee instead.
In my experience, using paper liners really makes the task of removing my baked cupcakes a lot easier, even when using a non-stick tray.
You can also grease your plan with a non-stick vegetable oil spray as an alternative.
Yes, you can. Just wrap your coffee desserts individually in plastic wrap and place them in freezer bags. They can last for up to 3 months when stored this way. To thaw, just unwrap them and let your cupcakes sit at room temperature for 1 to 2 hours.
For me, the secret to moist cupcakes depends on the ingredients you use. Buttermilk is a good example. It can tenderize the gluten in your batter and create more moisture.
Recipe
Espresso cupcakes with coffee mascarpone frosting
Ingredients
Coffee Cupcakes
- ½ cup strong brewed coffee - preferably espresso, at room temperature
- 1 tablespoon espresso powder
- 1 ¾ cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Coffee Mascarpone Frosting
- 2 ¼ cups mascarpone, cold
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup strong brewed coffee - preferably espresso, chilled
- ¼ cup heavy cream, cold
Instructions
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 16-17 cupcake liners (this recipe yields 16-17 cupcakes - I got 16 cupcakes). Set aside.
- Cupcakes: In a small bowl, stir coffee and espresso powder to combine. Set aside. In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy, about 1-2 minutes. Add egg and vanilla and stir to combine. Alternately add dry ingredients, coffee, dry ingredients, buttermilk, and dry ingredients to the batter and mix on medium-low speed just until combined. Spoon batter into the liners and fill about ⅔ – ¾ full that your cupcakes don't sink or spill over the sides. Watch the 1-minute video for better understanding. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Frosting: In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add vanilla and coffee and stir until incorporated. Stir in heavy cream and mix until creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tablespoon of heavy cream to lighten it up. When adding more powdered sugar, you may want to add a pinch of salt to cut down the sweetness.
- Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days.
Notes
Taste & Texture
Soft, moist cupcakes with a deep coffee flavor and smooth creamy finish.Storage, Freezing & Reheating
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze unfrosted cupcakes for up to 3 months.
- Reheat: Bring to room temperature before serving.
Cooking Time and Temperature
I always keep an eye on the baking time. Around 17–20 minutes works best.Pro Tips
- Don’t overmix.
- Watch the baking time closely.
- Stop whipping once you reach soft peaks.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Purity
What could be substituted for eggs. We don't use eggs
Sabine
I've never tried this cake without eggs. You could try to use your favorite egg substitutes, but I don't know how it will turn out.
DT
Great recipe, cupcakes turned out moist, soft with a good coffee flavour. I used instant coffee in place of espresso powder, and made coffee cream cheese frosting instead. Thank you for sharing this recipe! I intend to bake another batch as a gift for a friend ?
Smita
Hello Sabine...love your recipe. Will surely bake these lovely coffee cupcakes ( & yes i love coffee too) and get back to you... Thanks again....love from India
Sabine
Hi Smita, Thank you so much for your nice comment! I hope you love these cupcakes as much as I do. Have a wonderful day, Sabine
Desrina
Hi, Sabine. I only have a 9-cup muffin pan. Can I maybe bake those 9 first and wait until 1st batch is done and I bake the next batch? Thank you.
Sabine
Hi Desrina,
Yes, that is absolutely fine!
Sabine
nicole (thespicetrain.com)
These cupcakes look so delicious and so beautiful, you created such a lovely atmosphere in these photos, I love the soft focus book. Thank you for sharing! 🙂
Sabine
Thank you so much, Nicole! I'm happy that you like it!