Sip, Bake, Enjoy: Espresso Martini Cupcakes Recipe

Espresso martinis are a classic cocktail, loved for their rich coffee flavor with a hint of indulgence. Now, imagine turning that delightful concoction into a cupcake! In this recipe blog, we’ll embark on a journey to create Espresso Martini Cupcakes—moist, flavorful treats that bring the elegance of a cocktail to your dessert table.

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup strong brewed espresso, cooled
• 1/4 cup coffee liqueur (e.g., Kahlúa)
• 1/4 cup vodka
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the Espresso Martini Frosting:

• 2 cups confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water
• 1 tablespoon coffee liqueur
• Chocolate-covered coffee beans for decoration (optional)

Instructions:

For the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Combine the brewed espresso, coffee liqueur, and vodka in a separate bowl.
6. Alternately add the dry ingredients and the espresso mixture to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
   

For the Espresso Martini Frosting:

1. Dissolve instant espresso powder in hot water and let it cool.
2. In a mixing bowl, beat the softened butter until creamy.
3. Gradually add the confectioners’ sugar, beating well after each addition.
4. Add the dissolved espresso and coffee liqueur, and beat until the frosting is smooth and fluffy.

Assembly:

1. Once the cupcakes are completely cooled, frost them with the Espresso Martini frosting using a piping bag or spatula.
2. Optionally, garnish each cupcake with a chocolate-covered coffee bean for a touch of elegance.
3. Allow the frosting to set for a few minutes, and then serve and enjoy!