Malted Espresso Cupcakes with Coffee Buttercream

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Here's a little cupcake that will lift you right out of a mid-afternoon funk. It will make you smile and skip...at the same time!
Malted Espresso Cupcakes topped with Coffee Buttercream
Be still.
My heart.

You know you want one.
It's topped with a Whopper after all. You know you can't resist that. Or maybe it's just me that can't resist Whoppers? I can't be the only one.
I just really like to say "Whopper" too.

Anway! Let's get down to business here and talk about what makes this cupcake so good...seriously good. The cupcake is flavored with malted milk powder, coffee and a little instant espresso powder. I tossed in some chopped bittersweet chocolate because it seemed like the right thing to do. The frosting is a simple buttercream with coffee, Kahlua and espresso added in to make it special!


I really enjoyed these little cupcakes. I hope you do too. Make some!
(Oh, and by the way, I wouldn't give these to the kiddies just before bed. Just sayin'...)

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Ingredients

  • 1 1/2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon instant espresso powder
  • 1/2 cup malted milk powder
  • 1/4 cup freshly brewed coffee
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 2 oz. bittersweet chocolate, roughly chopped

Preparation

Step 1

1. Preheat oven to 350. Line a cupcake pan with paper liners.

2. In a small bowl, mix together flour, baking powder and salt.

3. In a liquid measuring cup, whisk together malted milk powder, espresso powder and coffee until smooth.

4. In a large bowl, whisk together sugar, butter and eggs until smooth. Alternately whisk in flour mixture with coffee mixture, beating until smooth. Gently fold in chopped chocolate.

5. Scoop batter into prepared pan. Bake for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes. Remove cupcakes from pan and cool completely on a wire rack.
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COFFEE BUTTERCREAM:

1 cup unsalted butter, at room temperature
3 cups confectioners' sugar
pinch of salt
1 teaspoon vanilla
1 teaspoon instant espresso powder
2 teaspoon hot coffee
2 teaspoon Kahlua

Stir together vanilla, instant espresso powder, coffee and Kahlua until smooth; set aside. In a medium bowl, beat butter, sugar and salt until well combined and smooth. Add coffee mixture and continue to beat until frosting is light and fluffy. Spread icing over cooled cupcakes.








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