Name: Chocolate Cupcakes with Espresso Buttercream Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/3 cup All Purpose Flour; 1 tsp Baking Powder; 1/4 tsp Baking Soda; 1/2 tsp Kosher Salt; 2/3 cup Whole Milk, hot; 2/3 cup Dutch Processed Cocoa Powder, hot; 1/2 tsp Espresso Powder; 1 cup Sugar; 1/3 cup Vegetable Oil; 5 tbsp Salted Butter, melted; 2 large Eggs, room temperature; 1 Egg Yolk; 1 1/2 tsp Vanilla Extract; 1 tsp Vinegar; 1/2 cup Buttermilk; 1 cup Butter, room temperature; 3 cups Powdered Sugar; 3-5 tbsp Milk; Pinch Salt; 1 tbsp Vanilla Extract; 1 tbsp Espresso Powder

Jump to Recipe· 4.1 from 7 reviews

If you are a chocolate lover who also adores the rich, bold flavor of coffee, then you are going to fall head over heels for this Chocolate Cupcakes with Espresso Buttercream Recipe. These cupcakes are the perfect harmony of moist, deeply chocolatey cake and a silky espresso-infused buttercream that tastes just like your favorite mocha latte in cupcake form. They bring a splash of café elegance right into your kitchen and make any occasion feel a little more special. Once you try this recipe, you’ll want to bake these every time you crave a chocolatey coffee treat that feels both indulgent and comforting.

Ingredients You’ll Need

A close-up image of a clear glass bowl filled with one large, creamy swirl of light brown whipped mixture. The mixture has a smooth, fluffy, and soft texture with some peaks and folds showing its airy quality. The bowl sits on a white marbled surface, and the mixture fills most of the bowl, with some mixture slightly spread on the sides inside the bowl. The lighting is bright, showing the texture of the cream clearly. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to mastering this Chocolate Cupcakes with Espresso Buttercream Recipe. Each element plays a vital role in balancing flavor, texture, and color, starting with pantry essentials and finishing with espresso to give it that signature mocha twist.

1 1/3 cup All Purpose Flour: Provides the structure and tenderness that every cupcake should have.
1 tsp Baking Powder: Helps the cupcakes rise and become delightfully airy.
1/4 tsp Baking Soda: Works with the acidic ingredients for that perfect lift.
1/2 tsp Kosher Salt: Enhances the chocolate flavor and balances sweetness.
2/3 cup Whole Milk (hot): Adds moisture and richness for a soft crumb.
2/3 cup Dutch Processed Cocoa Powder (hot): Delivers a deep, intense chocolate color and flavor.
1/2 tsp Espresso Powder: Brings out the mocha essence, perfectly marrying coffee and chocolate.
1 cup Sugar: Sweetens the cupcake and helps with tenderness.
1/3 cup Vegetable Oil: Keeps the cupcakes moist without heaviness.
5 tbsp Salted Butter (melted): Adds richness and a slight saltiness for depth.
2 large Eggs (room temperature): Provides structure and a tender crumb.
1 Egg Yolk: Adds extra moisture and richness.
1 1/2 tsp Vanilla Extract: Complements the chocolate with a warm, sweet aroma.
1 tsp Vinegar: Reacts with baking soda to create lift and lightness.
1/2 cup Buttermilk: Tenderizes the crumb and adds a subtle tang.

Espresso Buttercream

1 cup Butter (room temperature): The creamy base that makes the frosting luscious.
3 cups Powdered Sugar: Sweetens and stabilizes the buttercream.
3-5 tbsp Milk: Adjusts the consistency for spreading or piping.
Pinch Salt: Balances sweet flavors in the frosting.
1 tbsp Vanilla Extract: Adds warmth and rounds out the flavors.
1 tbsp Espresso Powder: Infuses the frosting with a bold coffee kick to complement the cupcakes.

How to Make Chocolate Cupcakes with Espresso Buttercream Recipe

Step 1: Prepare the Dry Ingredients

Start by combining your all purpose flour, baking powder, baking soda, and kosher salt in a medium bowl. Whisk these together to evenly distribute the leavening agents and salt. This simple step ensures your cupcakes will rise beautifully and have a balanced flavor.

Step 2: Make the Cocoa-Espresso Mixture

In a separate smaller bowl, whisk together the Dutch processed cocoa powder, hot milk, and espresso powder. The warmth of the milk helps dissolve the cocoa and espresso powder, creating an intensely chocolate and coffee-flavored blend that infuses the cupcakes with richness.

Step 3: Mix the Wet Ingredients

In a large bowl, combine the sugar, vegetable oil, melted salted butter, eggs, egg yolk, vanilla extract, vinegar, and buttermilk. Whisk them until everything comes together smoothly. This mixture brings moisture, fat, and flavor that’s essential to tender, flavorful cupcakes.

Step 4: Combine Dry and Wet Mixtures

Add half of the dry ingredient mixture to the wet ingredients, mixing lightly before pouring in the cocoa-espresso milk blend. Then fold in the rest of the dry ingredients with a rubber spatula until just combined. This careful mixing prevents overworking the batter, ensuring a soft crumb.

Step 5: Bake Your Cupcakes

Line your muffin tin with cupcake liners and fill each one about two-thirds full with batter. Bake in your preheated 350°F oven for 20-25 minutes. Once baked, let them rest in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cooling is key to get the buttercream to hold just right.

Step 6: Create the Espresso Buttercream

Using a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed for about 2 minutes until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Slowly add milk, a pinch of salt, vanilla extract, and espresso powder, adjusting the milk to get the perfect consistency for spreading or piping.

Step 7: Frost the Cupcakes

Fill a piping bag with the luscious buttercream and pipe swirls atop your cooled cupcakes using your favorite tip, or simply spread it on with a spoon for a more rustic look. The combination of the cupcakes and espresso buttercream frosting is absolutely irresistible.

How to Serve Chocolate Cupcakes with Espresso Buttercream Recipe

A close-up view of a chocolate cupcake with two layers: the bottom layer is a dark brown, moist textured chocolate cake, and the top layer is a thick, light brown, creamy frosting with a few coffee beans and small chocolate pieces sprinkled on it. The cupcake has one bite taken from the bottom layer, showing its soft inside. In the background, there are more cupcakes with the same frosting, blurred out and sitting on a white marbled surface. On the left side, part of a white cloth is visible, and there are some scattered coffee beans and chocolate flakes around the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a little extra flair by sprinkling the frosted cupcakes with cocoa powder, finely chopped espresso beans, or a light dusting of cinnamon. A few chocolate shavings or a dusting of edible gold dust can also elevate these treats, making them perfect for special occasions or just because.

Side Dishes

Pair these cupcakes with a simple fresh fruit salad to cut through the richness or serve alongside a scoop of vanilla ice cream for an indulgent dessert experience. They also pair wonderfully with a hot cup of coffee or a creamy latte to mirror the cupcake’s own flavor.

Creative Ways to Present

Serve individual cupcakes in decorative liners or place them on a tiered cake stand for gatherings. You can also create a cupcake platter with assorted toppings and let guests customize their own. For a charming gift, box them with colorful tissue paper and ribbons for a homemade gift that feels extra special.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Cupcakes with Espresso Buttercream Recipe will stay fresh for 2-3 days when stored in an airtight container at room temperature. Keep them away from direct sunlight or heat to preserve the texture and frosting quality.

Freezing

If you want to make these ahead for a party or event, the cupcakes freeze well without frosting for up to 3 months. Once thawed, frost them just before serving to keep the buttercream fresh and creamy.

Reheating

While these cupcakes are best enjoyed at room temperature, if you prefer a slightly warm cupcake, take them out of the fridge and let them sit for 30 minutes. Avoid microwaving as it can cause the frosting to melt unevenly or become oily.

FAQs

Can I substitute instant coffee for espresso powder in this recipe?

Yes! Instant coffee granules can be used as a substitute, but try to use a fine grind to dissolve completely. The flavor may be slightly milder, but it will still deliver a lovely coffee taste to your buttercream and cupcakes.

How can I make these cupcakes dairy-free?

You can swap the whole milk and buttermilk for plant-based alternatives like almond or oat milk, and use dairy-free butter in the frosting. Just be sure the milk replacement is unsweetened and keep in mind the texture may vary slightly.

Can I use regular cocoa powder instead of Dutch processed?

While Dutch processed cocoa gives a smoother and deeper chocolate color and flavor, regular cocoa powder will work if that’s what you have on hand. The cupcakes might be a touch more acidic and less intense in color, but just as delicious!

What piping tip works best for the espresso buttercream?

A classic star tip like a Wilton 1M creates beautiful swirls that show off the frosting’s silky texture. However, any piping tip or even a simple offset spatula will work depending on the look you want to achieve.

Is it possible to make mini cupcakes with this recipe?

Absolutely! Just adjust your baking time to about 12-15 minutes and check for doneness with a toothpick. Mini cupcakes are perfect for parties and make delightful bite-sized treats.

Final Thoughts

This Chocolate Cupcakes with Espresso Buttercream Recipe is a true crowd-pleaser that combines the rich flavors of chocolate and coffee in a way that feels both indulgent and comforting. Whether you’re making them for a special occasion or just a sweet treat to brighten your day, these cupcakes never fail to impress. So go ahead, gather your ingredients, and dive into this delicious baking adventure — your taste buds will thank you!