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Chocolate Espresso Cupcake Recipe

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Whip up these decadent Chocolate Espresso Cupcakes! A perfect marriage of rich chocolate cake and bold espresso, frosted with a dreamy espresso buttercream. The ultimate treat for coffee and chocolate lovers alike.

Ingredients

For the Cupcakes:

  • ▢ 1½ cups all-purpose flour
  • ▢ 1 cup Dutch-process cocoa, sifted
  • ▢ 2 teaspoons espresso powder
  • ▢ 2 teaspoons baking powder
  • ▢ ½ teaspoon salt
  • ▢ 1 cup unsalted butter, room temperature
  • ▢ 1⅛ cups granulated sugar
  • ▢ 3 large eggs, room temperature
  • ▢ 1 teaspoon vanilla extract
  • ▢ 1 cup whole milk, room temperature

For the Espresso Buttercream:

  • ▢ 1 cup (227g) unsalted butter, room temperature
  • ▢ 2½ cups (300g) powdered sugar
  • ▢ 1½ teaspoons vanilla extract
  • ▢ 1½ teaspoons espresso powder
  • ▢ Toffee bits for sprinkling (optional)

Instructions

Make the Cupcakes:

  1. Prep: Preheat oven to 350°F (177°C). Line muffin tins with cupcake liners.
  2. Dry Ingredients: In a medium bowl, whisk together flour, sifted cocoa, espresso powder, baking powder, and salt.
  3. Cream: In a separate large bowl (or stand mixer), beat butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add Eggs: Beat in eggs one at a time, mixing well after each. Stir in vanilla.
  5. Combine: Alternate adding the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined – don’t overmix!
  6. Fill: Divide batter evenly among liners, filling each about ¾ full.
  7. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let cupcakes cool in the tins for a few minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

  1. Beat Butter: In a large bowl (or stand mixer), beat the room temperature butter until creamy (1-2 minutes).
  2. Add Sugar: Gradually add powdered sugar and beat until smooth.
  3. Flavor: Stir in the vanilla extract and espresso powder until combined.
  4. Frost: Pipe or spread the buttercream onto the completely cooled cupcakes. Sprinkle with toffee bits, if using.

Notes

  • Serving: These cupcakes taste best at room temperature! If refrigerated, let them sit out for about an hour before serving. Delicious with a cup of coffee!
  • Tips & Tricks: Sifting the cocoa powder prevents lumps. Using room temperature ingredients helps everything combine smoothly. For bakery-style swirls, use a large piping tip (like a star tip).
  • Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be frozen (well-wrapped) for up to 3 months; thaw overnight in the fridge and frost before serving.

Find it online: https://cakeshungry.com/chocolate-espresso-cupcake/