Espresso cupcakes are a delectable treat that combines the rich flavors of coffee and chocolate in a delightful handheld dessert. These moist and flavorful cupcakes are infused with the boldness of strong coffee and topped with a luscious cream cheese and Kahlua frosting, garnished with chocolate-covered espresso beans. The perfect balance of sweetness and coffee bitterness makes these cupcakes a hit among coffee and dessert lovers alike.

The origin of cupcakes can be traced back to the 19th century, when smaller versions of cakes started gaining popularity. Cupcakes were originally baked in small cups or ramekins, which is how they earned their name. The convenience of individual-sized cakes made them a favorite at tea parties, birthdays, and other special occasions.

The addition of coffee and chocolate to cupcakes reflects the enduring love for coffee-flavored desserts and the growing appreciation for coffee as a versatile ingredient in baking. Coffee-flavored treats, such as tiramisu and coffee cake, have long been enjoyed by food enthusiasts. Espresso cupcakes take this love affair to a new level by infusing the cake itself with the bold taste of strong coffee.

The use of Kahlua, a coffee liqueur, in the frosting further enhances the coffee flavor, adding a subtle boozy note that complements the coffee and chocolate elements of the cupcakes. This delightful combination of flavors creates a unique and sophisticated dessert that is sure to impress both coffee aficionados and dessert enthusiasts.

INGREDIENTS

Cupcakes:

• 1 cup butter, softened to room temperature
• 1 3/4 cup sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 cup buttermilk or 1 cup whole milk with 1 Tbs. lemon juice
• 1/2 cup strong coffee, cooled
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt

Frosting:

• 8 oz. bar cream cheese, cold
• 1/2 cup butter (1 stick), softened to room temperature
• 1 tsp vanilla extract
• 4 Tbs. Kahlua coffee liqueur
• 3 1/2 cups powdered sugar, measured then sifted

Topping:

• 1/2 to 3/4 cup Kahlua coffee liqueur*
• 1 cup chocolate-covered espresso beans

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line 3 muffin pans with cupcake liners.
2. Beat together softened butter and sugar until light and fluffy. Slowly add eggs one at a time.
3. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Combine buttermilk and coffee together. Alternate adding the flour mixture and buttermilk mixture to the butter-sugar mixture.
4. Pour the batter into the prepared cupcake pans. Bake for 12-15 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for at least 10 minutes, then poke holes on top of each cupcake and drizzle about 1/2 teaspoon of Kahlua over each cupcake.
5. Using a mixer on low speed, beat the cream cheese and butter until blended. Mix in vanilla and Kahlua. Slowly add the sifted powdered sugar, one cup at a time.
6. Once all the powdered sugar is added, increase the mixer speed to whip up the frosting until light and fluffy. Transfer the frosting into a piping bag.
7. Place the chocolate-covered espresso beans inside a ziplock bag and lightly crush them into smaller pieces using a rolling pin.
8. Pipe the frosting on top of each cupcake. Drizzle a little bit of Kahlua on top of the frosting and sprinkle the crushed chocolate-covered espresso beans over each cupcake.

These Espresso Cupcakes are a delightful and indulgent treat that celebrates the bold flavors of coffee and chocolate. Whether served at coffee gatherings, birthdays, or any occasion, these cupcakes are sure to be a hit and leave everyone craving for more of that perfect coffee-chocolate combination.