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Chocolate Espresso Cupcakes

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These moist chocolate cupcakes are enhanced with espresso for a deep, intense flavor that coffee and chocolate lovers will adore. Topped with a luscious espresso buttercream, they’re the perfect indulgence for any time you need a little pick-me-up.

Ingredients

Scale

For the Cupcakes:

  • 1 cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • ¾ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 2 teaspoons instant espresso powder

  • ½ cup buttermilk, room temperature

  • ½ cup brewed espresso or strong coffee, hot

  • ½ cup vegetable oil

  • 2 large eggs, room temperature

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

For the Espresso Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 ½ cups powdered sugar (sifted)

  • 1 tablespoon instant espresso powder

  • 1 tablespoon hot water

  • 1 teaspoon vanilla extract

  • Pinch of salt

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.

2. Mix Dry Ingredients:

In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.

3. Combine Wet Ingredients:

In another bowl, mix the buttermilk, hot brewed espresso, oil, eggs, sugar, and vanilla until well combined.

4. Make the Batter:

Add the dry ingredients to the wet mixture in batches. Mix until just combined—don’t overmix.

5. Bake the Cupcakes:

Divide the batter evenly among the liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Espresso Buttercream:

6. Prepare the Frosting:

Dissolve espresso powder in hot water and let it cool slightly. In a large bowl, beat the butter until creamy. Gradually add powdered sugar and beat until fluffy. Add in the espresso mix, vanilla, and a pinch of salt. Beat until smooth.

7. Frost the Cupcakes:

Once cupcakes are fully cooled, pipe or spread the espresso buttercream on top. Garnish with chocolate shavings or a single coffee bean if desired.

Serving Suggestions:

  • Pair with a latte or cold brew.

  • Dust lightly with cocoa powder or cinnamon.

  • Serve with chocolate-dipped biscotti on the side for a café vibe.

Notes

Pro Tips:

  • For a mocha vibe, stir a few tablespoons of melted chocolate into the buttercream.

  • Use high-quality espresso powder for the best flavor.

  • Chill the frosted cupcakes for 10 minutes to set the buttercream before serving.

Common Mistakes to Avoid:

  • Overbaking – they dry out quickly, so check at 18 minutes.

  • Overmixing the batter – this can make them dense.

  • Using cold ingredients – room temp ensures a smooth batter.

Storage Instructions:

  • Store frosted cupcakes in an airtight container at room temp for 2 days or refrigerate for up to 5.

  • Unfrosted cupcakes can be frozen for up to 2 months—just thaw and frost fresh.

 

Enjoy your Chocolate Espresso Cupcakes—a little cake with a big, bold flavor! 12 cupcakes

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