Espresso Cupcakes
Recipe for delicious and moist Espresso cupcakes using ground coffee!!
Equipment
- KitchenAid Mixer
- Cupcake Pan
- Cupcake Liners
- Ice Cream Scoop large
- Measuring cups
- Measuring spoons
- Non-stick spray
Ingredients
- 1 3/4 cup Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter softened
- 2 Tbsp Espresso dry, ground
- 1 cup Sugar
- 2 Eggs
- 1/2 cup Milk PLUS 2 Tbsp milk
- 1 Tbsp Homemade Vanilla Extract
- 1/4 cup Cocoa Powder
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Using a coffee grinder, grind two tablespoons coffee beans into a fine powder, then set aside.
- Then, in a medium bowl, sift together the flour, baking powder, salt, espresso and cocoa.
- In the bowl of a KitchenAid mixer, measure and then add Homemade Vanilla Extract, eggs, milk, butter and sugar, then blend well to combine on low.
- Slowly add the flour mixture into the wet ingredients and then beat on low until smooth.
- Place the silicone cupcake liners onto a rimmed baking sheet or use parchment paper into the cupcake liners, pressing them into the metal pan, then, spray the liners with nonstick spray and set the pan aside.
- Using a large ice cream scoop, scoop the cupcake mixture into the prepared liners, filling them to half full.
- Bake the Espresso cupcakes for 12-14 minutes or until a toothpick inserted comes out clean.
- Finally, remove the cupcakes from the oven and let them rest to completely cool before frosting them.