These are to die for. I mean, trade your next three meals for. That’s a promise!
I am chocolate obsessed, and these cupcakes HIT THE SPOT! Baking is a past time of mine. I am always thinking, what shall I make to satisfy my sweet tooth for the next couple days? 🙂
I have tried plenty of cake recipes with espresso and chocolate, and I felt I always wanted to change something in each recipe. This cake recipe isn’t moist enough. This one isnt rich enough. So, I of course felt the need to perfect it!
Chocolate + Espresso = loooooooooooooooove
You can definitely taste the espresso in my recipe. I always “half” the recipe for my littles. Cake, and the frosting to omit the espresso for theirs. Sugar makes them wild enough. I don’t need to give them espresso on top of all of it!! Ha!
You will definetly want to kepp this recipe in your “recipe box”!
Chocolate Espresso Cupcakes
- 2 cups all-purpose flour
- 2 1/4 cups sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoon espresso powder
- 1 cup whole milk
- ½ cup veg. oil
- 2 eggs
- 1 TBS vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees. Prepare 2 cupcake pans with 12 cupcake liners in each. Spray with olive oil.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine. Stir through flour mixture until combined well.
- Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium until well combined. Reduce speed and carefully add boiling water to the cake batter. WATCH YOURSELF!! THIS CAN SPLATTER IF YOUR NOT CAREFUL!! Beat on high speed for about 1 minute to add air to the batter. DON’T overmix the cake batter! This is how cakes lose their moistness! (that word) lol.
- Distribute the cake batter into the cupcake liners. I use a 1/4 cup to fill the liners with batter. Bake for 13 min. Test with a toothpick. There will be minimal batter on the toothpick. This is GOOD because the cake won’t be dry. It will be fudgy, and moist. You don’t however want the cake batter to be “runny” on the toothpick. there is a difference.
- Let cool completely before frosting. Which brings us to this decidant Chocolate Espresso buttercream frosting.
Chocolate Espresso Buttercream frosting.
- 3 sticks sweet cream butter (real life)
- 1 cup cocoa
- 2 TBS espresso power
- 4 cups powdered sugar
- 2 TBS vanilla
- 1/4 cup milk
- Take 3 sticks of butter at room tempature and beat on high until fluffy.
- Add cocoa. Beat on high
- Add sugar one cup at a time beating on high between each cup. Add espresso. Beat it. Juuuuuust beat it!!
- Add milk a TBS at a time. Beat on high in between. They say that making frosting is an art. Which I believe is true.
- Whip it, whip it reeeeeal gooood! I use an ice cream scoop for applying the frosting to the cupcakes because I loooooove frosting! As if I’m not sweet enough already… 😉
*all recipes are my own