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Perfect Chocolate Espresso Cupcakes Recipe

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4.2 from 71 reviews

  • Author: Ezabella
  • Total Time: 1 hour 10 minutes
  • Yield: 27 cupcakes

Description

These Perfect Chocolate Espresso Cupcakes combine the rich flavors of Dutch-processed cocoa and fresh espresso for an indulgent treat. Moist and tender cupcakes are topped with a creamy, light, and chocolatey espresso buttercream frosting that melts in your mouth. Ideal for coffee and chocolate lovers, this recipe yields 27 beautifully fluffy cupcakes perfect for any occasion.

Ingredients

Cake Ingredients

  • 2 cups (400 grams) Organic Cane Sugar
  • 1 3/4 cups + 1 tablespoon (250 grams) Unbleached All Purpose Flour (or White Whole Wheat Flour)
  • 3/4 cups (80 grams) Unsweetened Dutch Process Cocoa
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup (105 grams) Coconut Oil (melted and warm to the touch, or canola oil)
  • 2 Large Eggs (at room temperature)
  • 1 cup (245 grams) Milk (at room temperature, whole or plant milk)
  • 3 teaspoons Vanilla Extract
  • 1 cup (226 grams) Espresso (or Strong Coffee, freshly brewed, hot)

Icing Ingredients

  • 2 sticks (226 grams) Unsalted Butter (at room temperature, dairy or plant-based)
  • 2/3 cup (70 grams) Unsweetened Dutch Process Cocoa
  • 2 1/2 cups (285 grams) Powdered Sugar
  • 1 tablespoon Vanilla Extract
  • 1/4 cup + 2 tablespoons (75 grams) Milk (dairy or plant milk)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (177°C) and position the oven rack in the center. Line a standard muffin tin or cupcake pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a stand mixer bowl, add sugar. Sift together flour, cocoa powder, baking soda, baking powder, and salt into the sugar bowl. Using the paddle attachment, mix for about 30 seconds to combine evenly. Set aside.
  3. Combine Wet Ingredients: In a small bowl, whisk together eggs, melted coconut oil, milk, and vanilla extract until a smooth emulsion forms. Pour this mixture into the dry ingredients bowl.
  4. Mix Batter: Using the paddle attachment on low speed, mix the wet and dry ingredients just until incorporated, about 30 seconds. With the mixer off, slowly pour in hot espresso or strong coffee, then mix gently by hand, scraping the bowl to incorporate all ingredients. Some lumps are fine. The batter will be quite runny. Let rest for 5 minutes.
  5. Fill Cupcake Liners and Bake: Fill each cupcake liner about 3/4 full (approximately 3 tablespoons or one large ice cream scoop per cup). Bake for 22 to 25 minutes. Check doneness using the toothpick test and by lightly pressing the top; the cake should spring back.
  6. Cool Cupcakes: Remove cupcakes from oven and let cool in the pan on a cooling rack for 10 minutes. Then transfer cupcakes to the cooling rack and allow them to cool completely before frosting.
  7. Make the Icing: In a stand mixer with the paddle attachment, cream the butter until light and fluffy, about 5 minutes, scraping down the bowl as needed. While butter is creaming, sift together powdered sugar and cocoa powder. Add these to the butter alternately with vanilla extract and 2-3 tablespoons of milk at a time, reserving the last 2 tablespoons to adjust consistency. Mix until the icing is creamy, light, and spreadable.
  8. Decorate Cupcakes: Once completely cooled, pipe rosettes on each cupcake using a large open star tip (such as Ateco 825), or simply spread about 2-3 tablespoons of icing per cupcake. The rich frosting is indulgent, so a little goes a long way.
  9. Storage: Store iced cupcakes in a covered container at room temperature for up to three days, or freeze for up to two weeks. Thaw frozen cupcakes at room temperature for at least an hour before serving.

Notes

  • Ensure that the eggs and milk are at room temperature to help the batter combine smoothly.
  • The batter will be runny due to the espresso addition; this is expected.
  • Use fresh hot espresso or strong coffee for the best chocolate and coffee flavor enhancement.
  • The cupcake liners and muffin pan must be used to maintain shape and facilitate baking.
  • Adjust the milk in the frosting to get your desired icing consistency; it should be spreadable and not too stiff or runny.
  • These cupcakes freeze well; make sure to store them properly to maintain freshness.
  • For a vegan alternative, use plant-based milk, eggs substitute, and vegan butter.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/perfect-chocolate-espresso-cupcakes-recipe/