Chocolate Cupcakes with Espresso Buttercream
Rich chocolate cupcakes topped with creamy espresso buttercream. The perfect bite of indulgence with a caffeinated twist.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ½ cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water
- 1 tbsp espresso powder
For the Espresso Buttercream:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp brewed espresso cooled
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream optional for consistency
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Dry Ingredients: In a bowl, mix flour, cocoa powder, baking soda, and salt.
- Wet Ingredients: Beat together sugar, egg, milk, oil, and vanilla until smooth.
- Combine: Gradually add dry ingredients to the wet mixture, alternating with hot water. Add espresso powder.
- Bake: Fill each liner 2/3 full with batter and bake for 18-20 minutes. Cool completely.
- Make Frosting: Beat softened butter, powdered sugar, brewed espresso, and vanilla until fluffy. Add cream for desired consistency.
- Frost: Once cupcakes are cool, pipe the frosting onto each cupcake.
Notes
Nutritional Values (Per Serving)
- Calories: 330 kcal
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Iron: 5%
- Calcium: 2%
- Vitamin C: 1%
- Magnesium: 3%
Additional Notes/Tips
- For an extra jolt, add more espresso powder to the batter.
- Frosting too thick? Thin it out with a bit more cream.
- These cupcakes pair perfectly with your afternoon coffee, or when pretending to have your life together.
- Keep in an airtight container for up to 3 days.