Chocolate and Espresso Cupcakes

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Chocolate and Espresso Cupcakes. Make these amazing tasty expresso filled chocolate cupcakes with buttercream icing and a hot cup of coffee. 

  • Author: FillMyRecipeBook
  • Prep Time: 20 min
  • Cook Time: 20
  • Total Time: 40 min
  • Yield: 24
  • Category: Desserts
  • Method: Baking


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)


 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.