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Espresso Chocolate Cupcakes

Fabulous cupcakes with bold chocolate and espresso flavors topped with a creamy mocha cream frosting.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

Espresso Chocolate Cupcakes

  • 1/2 cup of freshly brewed coffee, warm
  • 2 teaspoons of espresso powder
  • 1/2 cup of heavy cream
  • 2 teaspoons of vanilla extract
  • 1 1/3 cup of all purpose flour
  • 1/3 cup of natural unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 8 tablespoons of salted butter, room temperature
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar, packed
  • 1 large egg, room temperature

Mocha Cream Frosting

  • 8 tablespoons of salted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 teaspoons of vanilla extract
  • 1 tablespoon espresso powder
  • 2 tablespoons of natural unsweetened cocoa powder
  • 2 1/2-3 cups of confectioners sugar, sifted
  • 2-3 tablespoons of heavy cream (if thinning is desired)

Instructions

  • Preheat your oven to 350 degrees
  • Whisk 2 teaspoons of espresso powder into 1/2 cup of freshly brewed coffee and once the espresso has dissolved, add 1/2 cup of heavy cream and 2 teaspoons of vanilla extract and set aside
  • In a medium bowl, sift together 1 1/3 cups of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and set aside
  • Cream together 8 tablespoons of room temperature salted butter at with 1/2 cup of granulated sugar and 1/2 cup of brown sugar using an electric hand mixer
  • Add 1 egg and continue mixing on medium until creamy
  • Add the dry ingredients and the coffee mixture and mix until the ingredients are just combined
  • Transfer the batter into 12 lined cupcake tins and bake at 350 degrees for 14-16 minutes. The cupcakes are finished when a toothpick will come out of the center of the cupcakes with only a few crumbs
  • Transfer the cupcakes onto a cooling rack to cool fully before frosting
  • To make the frosting, cream together 8 tablespoons of room temperature salted butter, 4 ounces of room temperature cream cheese, 2 teaspoons of vanilla extract, 1 tablespoon of espresso powder, 2 tablespoons of cocoa powder and about a half cup of sifted confectioners sugar using an electric hand mixer. Add another 2-2 1/2 cups of sifted confectioners sugar until the frosting has reached the sweetness level and consistency that you prefer
  • Add the frosting onto the cooled cupcakes and enjoy!