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Chocolate Espresso Cupcakes Recipe

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Chocolate Espresso Cupcakes Recipe. Bake these amazing tasty expresso filled chocolate cupcakes with expresso buttercream icing for snacks.

  • Author: FillMyRecipeBook
  • Prep Time: 20 min
  • Cook Time: 20
  • Total Time: 40 min
  • Yield: 24 1x
  • Category: Desserts, snack, treats
  • Method: Oven Baking

Ingredients

Scale

Chocolate Cupcakes

  1.  1 3/4 Cup All Purpose Flour
  2.  2 Cup Granulated Sugar
  3.  3/4 Cup Dark Cocoa Powder
  4.  2 teaspoon Baking Powder
  5.  3/4 teaspoon Baking Soda
  6. 1 Cup Buttermilk, at room temperature
  7. 1/2 Cup Olive Oil
  8.  3 Large Eggs, at room temperature
  9. 1 teaspoon Pure Vanilla Extract
  10. 1 Cup HOT Coffee

Espresso Buttercream

  1. 1 1/2 Cups (3 Sticks) Unsalted Butter, at room temperature
  2. 1 teaspoon Pure Vanilla Extract
  3. 1/2 teaspoon Salt
  4.  6 Cup Powdered Sugar
  5. 2 Tablespoons of cocoa powder
  6.  2 Tablespoon Instant Espresso Powder
  7. 1/2 Cup Heavy Cream, at room temperature
  8. 1/2 Cup Toffee Bits, for sprinkling (optional)

Instructions

  1.  Preheat oven to 175 deg. C (350 deg. F) and grease and line two cupcake pans. (optional)
  2.  In bowl of stand mixer with paddle attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix.
  3.  In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla.
  4.  With mixer on low, slowly pour in the buttermilk mixture. Mix to combine, scraping down bowl as needed.
  5.  With mixer on low, slowly stream in the HOT coffee. 
  6. Once everything is combined, use a rubber spatula to scrape the bowl and make sure everything is evenly combined.
  7.  Scoop into cupcake pan using 4 oz ice cream scoop or 1/2 Cup measuring cup.
  8.  Bake at 175 deg. C (350 deg. F) 18-20 min. Let cool completely.
  9. For Espresso Buttercream
  10.  Stir together the heavy cream and espresso powder. Set aside.
  11.  In the bowl of a stand mixer with paddle attachment, beat the butter for 10 minutes. Scrape the bowl down half way through.
  12.  Add vanilla and salt. Mix to combine.
  13.  Add powdered sugar in 2 additions (3 Cup at a time) and mix on medium for 3 minutes after each addition. add 2 tablespoons of cocoa powder.
  14.  Add espresso infused cream 2 Tablespoon at a time until you reach your desired consistency. For a fluffy, but pipe-able buttercream, I added 6 Tablespoon of espresso cream total.
  15.  Fit a piping bag with your favorite tip and fill with buttercream.
  16. Swirl buttercream onto each cupcake. Top with toffee bits.

Find it online: https://www.fillmyrecipebook.com/chocolate-and-expresso-cupcakes/