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Double Chocolate Espresso Cupcakes

Rich, intensely moist double chocolate cupcakes enhanced with a deep hot coffee infusion and studded with dark chocolate chips, all crowned with a silky chocolate espresso buttercream.

Double Chocolate Espresso Cupcakes
Prep 25 min Cook 20 min Total 90 min Level Intermediate
Serves 12

Ingredients

Cupcake Batter

  • 1 cup All-purpose flour — spooned and leveled
  • 1 cup Granulated sugar
  • 0.5 cup Unsweetened cocoa powder — sifted if clumpy
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 1 whole Large egg — room temperature
  • 0.5 cup Buttermilk — room temperature
  • 0.33 cup Vegetable oil — canola or melted coconut oil work too
  • 1 teaspoon Vanilla extract
  • 0.5 cup Hot brewed strong coffee — or hot water with 1 tsp espresso powder dissolved in it
  • 0.5 cup Semi-sweet chocolate chips — tossed with a pinch of flour

Chocolate Espresso Buttercream

  • 1 cup Unsalted butter — softened to room temperature
  • 3 cups Powdered sugar — sifted
  • 0.5 cup Unsweetened cocoa powder — sifted
  • 1.5 teaspoons Instant espresso powder
  • 3 tablespoons Heavy whipping cream — room temperature
  • 1 teaspoon Vanilla extract
  • 0.125 teaspoon Salt — to taste

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    ~5 min
    Double-check that your oven is fully preheated for the best rise.

  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

    ~3 min
    Sifting the cocoa powder ensures there are no bitter lumps in the batter.

  3. In a separate medium bowl, whisk the egg, buttermilk, oil, and vanilla extract until smooth.

    ~2 min

  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

    ~2 min

  5. Carefully pour the hot coffee into the batter and gently whisk until smooth. The batter will be quite thin. Fold in the chocolate chips.

    ~3 min
    The hot coffee 'blooms' the cocoa powder, releasing a much deeper chocolate flavor.

  6. Divide the batter evenly among the 12 cupcake liners, filling each about 1/2 to 2/3 full.

    ~3 min
    Using a cookie scoop helps distribute the batter evenly and cleanly.

  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

    ~20 min

  8. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    ~45 min
    Ensure cupcakes are completely cool before frosting, otherwise the buttercream will melt.

  9. While the cupcakes cool, prepare the buttercream. Dissolve the instant espresso powder in the heavy cream. Set aside.

    ~2 min

  10. Beat the softened butter on medium speed for about 2 minutes until creamy and lightened in color.

    ~2 min

  11. Gradually add the powdered sugar and cocoa powder with the mixer on low speed. Once incorporated, add the espresso-heavy cream mixture, vanilla extract, and salt.

    ~3 min
    Place a towel over the mixer to prevent the powdered sugar from creating a cloud.

  12. Increase the mixer speed to medium-high and beat for 2-3 minutes until light, fluffy, and silky smooth.

    ~3 min

  13. Transfer the buttercream to a piping bag fitted with a star tip and pipe generously onto the completely cooled cupcakes. Garnish with a chocolate-covered espresso bean or extra chocolate chips if desired.

    ~5 min
Nutrition
485
Calories
4
Protein (g)
62
Carbs (g)
26
Fat (g)
14
Sat. Fat (g)
3
Fiber (g)
48
Sugar (g)
250
Sodium (mg)
58
Cholesterol (mg)
Equipment
  • 12-cup muffin tin
  • Cupcake liners
  • Large mixing bowls
  • Whisk
  • Stand mixer or electric hand mixer
  • Wire cooling rack
  • Piping bag and tip
Tips & Storage
  • Make sure your buttermilk and eggs are at room temperature to ensure a uniform batter.
  • If you don't have buttermilk, add 1/2 teaspoon of white vinegar to regular milk and let it sit for 5 minutes.
  • Tossing chocolate chips in a tiny bit of flour before adding them to the batter helps prevent them from sinking to the bottom of the cupcakes.
  • Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving so the buttercream softens. Unfrosted cupcakes can be frozen for up to 2 months.
Tags
baked baking buttercream celebration chocolate cocoa coffee comfort food cupcakes decadent dessert double chocolate espresso moist nut_free party rich sweet vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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