Description
These Chocolate Cupcakes with Espresso Buttercream combine rich, moist mocha-infused cupcakes with a smooth coffee-flavored buttercream frosting. Perfect for chocolate and coffee lovers, this recipe delivers a decadent dessert reminiscent of your favorite mocha latte, ideal for skipping the café trip and bakery run.
Ingredients
Cupcakes
- 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
Espresso Buttercream
- 1 cup Butter, room temperature
- 3 cups Powdered Sugar
- 3-5 tbsp Milk
- Pinch Salt
- 1 tbsp Vanilla Extract
- 1 tbsp Espresso Powder
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until well combined. Set aside.
- Prepare Cocoa Mixture: In a separate small bowl, whisk together the Dutch processed cocoa powder, hot whole milk, and espresso powder until smooth. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together sugar, vegetable oil, melted salted butter, eggs, egg yolk, vanilla extract, vinegar, and buttermilk until thoroughly combined.
- Incorporate Dry and Cocoa Mixtures: Add half of the dry flour mixture to the wet ingredients and mix lightly. Pour in the prepared cocoa mixture, then add the remaining dry mixture. Fold with a rubber spatula carefully until just combined to avoid overmixing.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and fill each about two-thirds full with batter.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Buttercream: In a stand mixer fitted with a paddle attachment, beat room temperature butter on medium speed until smooth, about 2 minutes. Gradually add powdered sugar one cup at a time, mixing well after each addition.
- Add Liquids and Flavorings: Slowly add 3 to 5 tablespoons of milk to reach desired consistency, then add a pinch of salt, vanilla extract, and espresso powder. Beat until well incorporated and smooth.
- Frost Cupcakes: Transfer the espresso buttercream to a piping bag fitted with your preferred tip or use a spoon to generously frost the cooled cupcakes.
Notes
- Ensure eggs are at room temperature for better mixing and cupcake texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Adjust milk quantity in the buttercream to achieve the preferred frosting consistency.
- Espresso powder can be omitted or substituted with instant coffee granules for less intensity.
- For best flavor, allow cupcakes to cool completely before applying the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
