Coffee and chocolate, two of my greatest loves in life. If you agree than these next treats will be right up your alley. A lovely marriage between a fluffy chocolate cupcake and creamy espresso buttercream. Espresso = acceptable for breakfast, right?! No? Just me?

My aunt came across the original recipe in a magazine many many years ago. I can’t even recall which magazine it was but she thought I would enjoy this recipe. Well, she was right. After so many years, I’ve made these cupcakes more times than I can remember, making my own adjustments along the way. That same aunt still requests these cupcakes when we see each other! I’m always happy to oblige.

Chocolate Espresso Cupcakes

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Yield: 24 1x

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Description

A fluffy chocolate cupcake topped with a creamy espresso buttercream frosting.

Ingredients

Scale

Chocolate Cupcakes

1 cup butter
3/4 cup unsweetened cocoa powder
4 oz bittersweet chocolate baking bar, chopped
2 tsp instant espresso powder
1 1/2 cups granulated sugar
4 large eggs
1 3/4 cup all-purpose flour
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1 cup sour cream

Espresso Buttercream

5 TBS heavy whipping cream
2 tsp instant espresso powder
1 cup butter, softened
4 cups sifted confectioners’ sugar
1/2 tsp vanilla extract

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Instructions

Cupcakes

Preheat oven to 350º F. Line 24 muffin cups with paper liners.
In a medium saucepan, combine butter, cocoa powder, chocolate, and espresso powder. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes.
In a large bowl, beat sugar and eggs at medium-high speed with a mixer until fluffy.
In a medium bowl, combine flour, salt, baking powder, and baking soda. Gradually add to sugar/egg mixture, beating until combined. Add chocolate mixture, stirring until smooth. Stir in sour cream.
Spoon batter into prepared muffin cups, and bake for 14-17 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or spread frosting over each cupcake.

Espresso Buttercream

In a large bowl, combine cream and espresso powder, stirring until espresso powder dissolves. Add butter and vanilla, and beat at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.

Notes

Best enjoyed within 2-3 days of making. Store in an airtight container at room temperature.

Chocolate Espresso Cupcakes