Chocolate and Espresso Cupcakes. Make these amazing tasty expresso filled chocolate cupcakes with buttercream icing and a hot cup of coffee.
Chocolate and Espresso Cupcakes
Obtain the ingredients for these amazing cupcakes to bake for your family.
I am a fan of muffins but these are similar to them and use muffin pans to insert the cupcakes in to bake. They hold them upright better. Mix all the ingredients as per recipe below.
The ingredients being mixed and ready to pour in the cupcake holders and to bake.
Chocolate cupcake mix into the holders inserted in the muffin pans.
Once cooked and ready to take out and cool.
Leave them to cool and make the buttercream expresso icing to pipe over the cupcakes.
When they are cool pipe the icing over the cupcakes in a swirl or as you would love to decorate.
Of course make a hot cup of coffee to enjoy with these tasty chocolate coffee cupcakes.
Recommendations.
Get some great decorative ideas —–> 12 Creative Cupcakes Ideas and —–> Valentines Vanilla Frosted Cupcakes
coffee cake recipe ideas for you —–> 10 Enticing Coffee Cake Recipe
You will also love these recipe ideas —–> 9 Divine Cupcake Recipes
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PrintChocolate and Espresso Cupcakes
Chocolate and Espresso Cupcakes. Make these amazing tasty expresso filled chocolate cupcakes with buttercream icing and a hot cup of coffee.
- Prep Time: 20 min
- Cook Time: 20
- Total Time: 40 min
- Yield: 24
- Category: Desserts
- Method: Baking
Ingredients
Chocolate Cupcakes
1 3/4 C All Purpose Flour
2 C Granulated Sugar
3/4 C Dark Cocoa Powder
2 tsp Baking Powder
3/4 tsp Baking Soda
1 C Buttermilk, at room temperature
1/2 C Vegetable Oil
3 Lg Eggs, at room temperature
1 tsp Pure Vanilla Extract
1 C HOT Coffee
Espresso Buttercream
1 1/2 C (3 Sticks) Unsalted Butter, at room temperature
1 tsp Pure Vanilla Extract
1/2 tsp Salt
6 C Powdered Sugar
2 TBSP Instant Espresso Powder
1/2 C Heavy Cream, at room temperature
1/2 C Toffee Bits, for sprinkling (optional)
Instructions
Preheat oven to 350 and line two cupcake pans.
In bowl of stand mixer with paddle attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix.
In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla.
With mixer on low, slowly pour in the buttermilk mixture. Mix to combine, scraping down bowl as needed.
With mixer on low, slowly stream in the HOT coffee.
Once everything is combined, use a rubber spatula to scrape the bowl and make sure everything is evenly combined.
Scoop into cupcake pan using 4 oz ice cream scoop or 1/2 C measuring cup.
Bake at 350 18-20 min. Let cool completely.
For Espresso Buttercream
Stir together the heavy cream and espresso powder. Set aside.
In the bowl of a stand mixer with paddle attachment, beat the butter for 10 minutes. Scrape the bowl down half way through.
Add vanilla and salt. Mix to combine.
Add powdered sugar in 2 additions (3 C at a time) and mix on medium for 3 minutes after each addition.
Add espresso infused cream 2 TBSP at a time until you reach your desired consistency. For a fluffy, but pipe-able buttercream, I added 6 TBSP of espresso cream total.
Fit a piping bag with your favorite tip and fill with buttercream.
Swirl buttercream onto each cupcake. Top with toffee bits.
Keywords: Chocolate and Espresso Cupcakes
Love to make chocolate cupcakes or muffins then follow these ideas below.
Cupcakes
- Easy Decorated Christmas Chocolate Cupcakes
- 12 Creative Cupcakes Ideas
- 10 Valentine Cupcakes and Cakes Recipe
Also to learn about what happens behind the scenes of coffee (click this highlight)
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