Espresso Cupcakes
6 servings
30 minutes
Espresso cupcakes are a refined treat infused with invigorating coffee notes. This exquisite dessert is inspired by Mediterranean cuisine, where coffee traditions are deeply rooted in culture. The airy batter enriched with instant coffee aroma creates a rich yet soft flavor that harmonizes with the tenderness of butter and light sweetness of sugar. Due to their simple preparation, espresso cupcakes are perfect for a cozy breakfast or an elegant dinner finale. They can be decorated with coffee cream or chocolate glaze to enhance the flavor richness. Serving these cupcakes is suitable for both everyday tables and as a stylish treat for guests, especially when paired with strong espresso that highlights the depth of coffee aroma.
1
Preheat the oven to 200 degrees.
2
Dissolve coffee in hot water.
- Instant coffee: 4 teaspoons
- Boiling water: 2 tablespoons
3
Beat the butter with sugar until light and fluffy. Add the eggs one by one.
- Butter: 120 g
- Sugar: 120 g
- Chicken egg: 2 pieces
4
Add sifted flour with baking powder to the egg-butter mixture in portions. Pour in the coffee.
- Wheat flour: 120 g
- Baking powder (raising agent): 1 teaspoon
- Instant coffee: 4 teaspoons
5
Place paper liners in the cupcake mold, fill them 2/3 full. Send the cupcakes to the oven for 15-20 minutes. Check readiness with a wooden stick.
6
Place the finished muffins on a rack to cool completely.
