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Chocolate Espresso Cupcakes: Indulge in Rich Flavor and Decadence

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These chocolate espresso cupcakes are rich, moist, and infused with a delightful coffee flavor. Topped with creamy chocolate frosting, they make for a perfect treat for any occasion!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot brewed espresso
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder (optional, for extra coffee flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  3. In another bowl, cream together the softened butter and sugar mixture until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
  5. Pour in the buttermilk and hot brewed espresso, mixing until just combined. Be careful not to overmix; a few lumps are fine.
  6. If using, gently fold in the chocolate chips.
  7. Fill each cupcake liner about 2/3 full with the batter.
  8. Bake in the preheated oven for 18-20 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  10. In a medium bowl, beat the softened butter until creamy (about 2 minutes).
  11. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined, then increase to medium speed.
  12. Pour in the heavy cream and vanilla extract. If desired, add espresso powder for extra flavor. Beat on high speed for 2-3 minutes until light and fluffy. Adjust consistency with more cream if needed.

Notes

  • Ensure the espresso is hot to enhance the chocolate flavor.
  • For a richer frosting, you can add more cocoa powder or espresso powder.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.

Find it online: https://recipedune.com/chocolate-espresso-cupcakes/