Espresso Martini Cupcakes
These espresso martini cupcakes take 25 minutes to prep and 18 minutes to bake, featuring a coffee vodka soak and silky espresso buttercream for a cocktail-inspired adult treat.
Last updated: July 14, 2025
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp instant espresso powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup freshly brewed espresso, cooled
- 2 tbsp coffee vodka (for batter)
- 3 tbsp coffee vodka (for soak)
- 2 tbsp brewed espresso (for soak)
- 1 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar, sifted
- 2 tbsp freshly brewed espresso, cooled (for buttercream)
- 1 tbsp instant espresso powder (for buttercream)
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract (for buttercream)
- 36 whole coffee beans, for garnish
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
Whisk together the flour, cocoa powder, baking soda, salt, and 2 tsp espresso powder in a medium bowl. Set aside.
Beat the softened butter and granulated sugar together on medium speed for 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
Mix the sour cream, cooled brewed espresso, and 2 tbsp coffee vodka together in a small bowl. Add the dry ingredients and the sour cream mixture to the butter mixture in three alternating additions. Starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
While the cupcakes are still warm, stir together 3 tbsp coffee vodka and 2 tbsp brewed espresso in a small bowl. Use a toothpick to poke 6 to 8 holes in the top of each cupcake. Spoon about 1 tsp of the soak over each one. Let them cool completely on a wire rack.
Make the buttercream: dissolve 1 tbsp instant espresso powder in 2 tbsp cooled brewed espresso. Beat 1 cup softened butter on medium-high speed for 4 minutes until pale. Add powdered sugar one cup at a time, beating after each addition. Pour in the espresso mixture, heavy cream, and vanilla. Beat on high for 2 minutes until smooth and fluffy.
Transfer the buttercream to a piping bag fitted with a large star tip. Pipe a tall swirl onto each cooled cupcake. Place 3 coffee beans on top of each cupcake to mimic the classic espresso martini garnish. Serve at room temperature.
Pro Tips
- • Use freshly brewed espresso rather than instant dissolved in water for the best depth of flavor in both the soak and the buttercream.
- • Do not skip the soak step. It is what separates these from a plain coffee cupcake and gives them that cocktail character.
- • If your buttercream looks too stiff, add heavy cream one teaspoon at a time. If it looks too soft, refrigerate for 10 minutes before piping.
- • These cupcakes contain alcohol and are not suitable for children. The soak does not bake off, so the vodka remains in the finished cake.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These espresso martini cupcakes bring together bold espresso, dark chocolate sponge, and a real coffee vodka soak in one tidy package. The buttercream is smooth and strong, the soak keeps everything moist. And the three coffee beans on top make them look exactly like the cocktail they are named after. Make them for your next dinner party and they will be the first thing gone from the table.
Frequently Asked Questions
Can I make espresso martini cupcakes without alcohol?
Yes. Replace the coffee vodka in both the batter and the soak with cold brew coffee concentrate. You will still get strong coffee flavor, just without the boozy kick.
How far ahead can I make these cupcakes?
Bake and soak the cupcakes up to one day ahead. Store them undecorated in an airtight container at room temperature. Pipe the buttercream on the day you plan to serve them for the best appearance.
What coffee vodka brand works best for this recipe?
I use Kahlua or Mr. Black in my kitchen. Both have a clean coffee flavor that comes through in the soak. Avoid flavored vodkas with added sweetness, as they can make the cupcakes taste artificial.
Why do my cupcakes sink in the middle?
Overfilling the liners is the most common cause. Fill each liner only two-thirds full. Opening the oven door before 15 minutes can also cause sinking, so resist the urge to check early.
