Despite never really liking coffee, it has become part of my daily routine. When I get up in the morning, I turn on the coffee maker, and Andrew and I sit together at our breakfast bar every morning drinking our coffee with different flavored creamers and preparing for the day. But let me tell you – I would so much rather start my day off with cupcake. An espresso cupcake to be exact.
Using my recent recipe for chocolate coffee cake, which I last paired with a caramel glaze, I made these espresso topped cupcakes that are made with real ground espresso powder, which is actually quite tough to find, so your best bet is to order it online ahead of time. With just a little added powder, this topping becomes delicious espresso frosting that pairs well with just about any cake, but my first choice is chocolate with some added coffee.
For this frosting, you’ll need:
- 1 cup butter, softened
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla
- 2 teaspoons espresso powder
First, beat together the softened butter and powdered sugar, adding a little at a time until it is completely mixed. In a very small bowl, combine the vanilla and espresso powder and stir until the powder has blended into the vanilla (it won’t completely dissolve). Then add this mixture to the whipped butter and sugar, and continue to mix until it has evenly dispersed throughout the frosting. If it’s too thick, add a small amount of water. Then pipe the frosting onto cooled cupcakes and serve. They are wonderful with a cup of coffee (hot or iced) or milk. Enjoy!