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
Units
Scale
- 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.