These Chocolate Espresso Cupcakes are a delightful combination of rich chocolate and bold espresso flavors. The moist and tender cupcakes are topped with a luscious coffee-infused frosting, making them the perfect treat for coffee and chocolate lovers alike. Whether you are baking for a special occasion or simply indulging in a sweet craving, these cupcakes are sure to impress.
Why You’ll Love This Recipe
- Rich Flavor Combination – The deep, bittersweet taste of chocolate pairs perfectly with the bold kick of espresso.
- Moist and Tender Texture – These cupcakes have a soft, fluffy crumb that stays moist for days.
- Perfect for Coffee Lovers – The espresso enhances the chocolate flavor, creating a well-balanced and decadent dessert.
- Easy to Make – With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced bakers.
- Great for Any Occasion – Ideal for birthdays, gatherings, or as a special treat with your morning coffee.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Whole milk
- Strong brewed espresso (or strong coffee)
- Vegetable oil
- Vanilla extract
For the Frosting:
- Unsalted butter, softened
- Powdered sugar
- Cocoa powder
- Brewed espresso, cooled
- Vanilla extract
- Heavy cream (as needed for consistency)
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix the Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients – In a separate bowl, beat the eggs, then add the sugar, brown sugar, milk, espresso, oil, and vanilla extract. Mix well.
- Combine Wet and Dry Mixtures – Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
- Fill the Cupcake Liners – Pour the batter evenly into the liners, filling each about two-thirds full.
- Bake – Place the cupcakes in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting – Beat the butter until creamy, then gradually add powdered sugar and cocoa powder. Add the brewed espresso and vanilla extract, mixing until smooth. Adjust with heavy cream if needed for a spreadable consistency.
- Frost the Cupcakes – Once the cupcakes are completely cool, pipe or spread the frosting on top.
Servings and Timing
- Servings: Makes about 12 cupcakes
- Preparation Time: 15 minutes
- Baking Time: 18–22 minutes
- Cooling Time: 30 minutes
Variations
- Mocha Cupcakes – Add chocolate chips to the batter for extra texture and flavor.
- Spiced Espresso Cupcakes – Add a pinch of cinnamon or nutmeg to enhance the espresso notes.
- Vegan Option – Use almond milk and a flaxseed egg substitute for a dairy-free version.
- Decaf Version – Substitute regular espresso with decaf for a less caffeinated treat.
- Whipped Cream Frosting – Replace the buttercream with a light espresso-infused whipped cream for a less sweet topping.
Storage/Reheating
- Room Temperature – Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration – Keep them in the fridge for up to 5 days. Let them come to room temperature before serving.
- Freezing – Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
- Reheating – If desired, warm an unfrosted cupcake in the microwave for 10–15 seconds before eating.
FAQs
How strong is the espresso flavor in these cupcakes?
The espresso flavor is present but not overpowering. It mainly enhances the richness of the chocolate.
Can I make these cupcakes without coffee?
Yes, you can substitute the espresso with hot water or milk, though the depth of flavor will be slightly reduced.
What kind of cocoa powder should I use?
Use unsweetened cocoa powder for the best results. Dutch-processed cocoa can also be used for a smoother flavor.
Can I use instant coffee instead of brewed espresso?
Yes, dissolve 1–2 teaspoons of instant coffee in hot water to substitute for brewed espresso.
Can I make these cupcakes gluten-free?
Yes, use a gluten-free all-purpose flour blend in a 1:1 ratio.
How do I prevent my cupcakes from becoming dry?
Do not overbake them, and measure ingredients carefully. Using oil instead of butter helps retain moisture.
What is the best way to frost these cupcakes?
A piping bag with a star tip works well for a professional look, but spreading with a knife also works.
Can I make mini cupcakes with this recipe?
Yes, bake mini cupcakes at 350°F (175°C) for about 10–12 minutes.
Can I use a different type of frosting?
Absolutely. Cream cheese frosting or a simple chocolate ganache would pair well with these cupcakes.
Can I add alcohol to these cupcakes?
Yes, a small amount of coffee liqueur like Kahlúa can be added to the batter or frosting for an extra kick.
Conclusion
Chocolate Espresso Cupcakes are a delightful treat that combines the best of both worlds—rich chocolate and bold espresso. They are easy to make, versatile, and perfect for any occasion. Whether you enjoy them as an afternoon pick-me-up or as a dessert for a special gathering, these cupcakes are sure to satisfy your sweet tooth. Give this recipe a try and enjoy a decadent, coffee-infused indulgence.
Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Rich, moist, and infused with espresso, these Chocolate Espresso Cupcakes are a decadent treat for coffee and chocolate lovers alike! Topped with a silky espresso buttercream, they’re simply irresistible.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brewed espresso, cooled
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 cup sugar
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix espresso, buttermilk, oil, sugar, eggs, and vanilla.
- Combine wet and dry ingredients, mixing until smooth.
- Divide batter into liners and bake for 18-20 minutes. Cool completely.
- For frosting, beat butter, powdered sugar, espresso powder, and vanilla until fluffy.
- Pipe onto cooled cupcakes and enjoy!
Notes
- Use decaf espresso if needed.
- Add chocolate chips for extra richness.
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