Espresso Ghost Cupcakes
Soft textured and delicious espresso cupcakes paired with vanilla buttercream frosting. Add sprinkles give the cupcakes a nice crunch with a cute ghost on top!
Servings 24
Ingredients
Espresso Cupcakes
- 3 cups all-purpose flour (360g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp espresso powder
- ½ tsp kosher salt
- 1 cup unsalted butter, room temperature (226g)
- 1 cup light or dark brown sugar (200g)
- 1 cup granulated sugar (200g)
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 1 cup sour cream (8 oz)
- ½ cup brewed espresso (or coffee)
American Buttercream
- 2 sticks unsalted butter, room temperature 1 cup or 226g
- 3 ¾ cups powdered sugar (469g)
- 2 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2 tsp pure vanilla extract
- 2 tbsp heavy whipping cream (or whole milk)
Instructions
Espresso Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with cupcake liners and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, espresso powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or a hand held mixer, beat the butter on high speed for 1 minute. Add the sugars and beat on high for 2 minutes.
- Add the eggs one at a time, mixing on medium-high speed, scraping down the bowl in-between additions. Add vanilla and mix until everything is incorporated.
- In a separate bowl, mix together the brewed espresso and sour cream.
- Add half the flour mixture into the stand mixer, then half the wet ingredients. Mix on medium speed until incorporated. Then add the rest of the flour mixture and wet ingredients. Stop mixing when the batter is smooth.
- Pour batter 3/4 of the way full into the cupcake liners. Bake for 22-26 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
American Buttercream
- Equip the paddle attachment to your stand mixer. Or use a hand mixer. Add the softened butter in the bowl of a stand mixer and beat on high speed for one minute.
- Turn the mixer off and add 1 cup of powdered sugar and mix on low for 30 seconds. Continue to add powdered sugar one cup at a time to avoid sugar clouds. After all the powdered sugar is all added, scrape down the bowl with a spatula.
- Add the salt, vanilla, and whipping cream and mix everything on medium speed for two minutes. Change the speed to low and mix for 5 minutes. After 5 minutes, if the buttercream is too stiff, add 1 tbsp of additional whipping cream and mix on low. Continue to add whipping cream until it looks smooth and silky but not wet.
- *Optional* Dye half of the buttercream with black food dye. The sprinkles will cover buttercream so it's not necessary.
Assembling Cupcakes
- In a shallow bowl, pour in ½ cup of sprinkles.
- Add the piping tip into the piping bag, cut a hole at the tip and make sure it fits snug. Add in 1 cup buttercream. (Adding too much is hard to pipe with)
- Hold a cupcake in one hand, make a swirl with the piping bag. If needed, use a offset spatula or knife to smooth out.
- Dip in the bowl of sprinkles and roll it so the edges are covered.
- To pipe the ghost, hold the piping bag straight over the cupcake and pipe a large dollop. Then, pipe a medium size dollop, and finally a small dollop for the head.
- Melt chocolate chips for 30 seconds in the microwave and use a toothpick to dip into the chocolate and dot onto the buttercream for the ghost face.
Notes
- Cupcakes can be kept at room temperature in a airtight container for 4 days.
- Helpful tools to make espresso ghost cupcakes: